Tempura Soft-Shell Crab
- vegetable oil, enough to fry your amount of crab with
- 1 1/2 cups cake flour or 1 1/2 cups all-purpose flour
- 3/4 teaspoon sea salt or 3/4 teaspoon kosher salt
- 1 large egg yolk
- 1 1/4 cups soda water
- 8 jumbo soft-shell crabs, dressed
- toasted sesame seeds, to garnish
- Pour oil to a depth of 1 inch into a large Dutch oven, and heat to 350u0b0.
- In a medium bowl, combine flour and salt.
- Stir yolk into soda water in a 2-cup measure until blended; pour over flour mixture, and, using a large fork, gently combine (the batter should remain slightly lumpy and should have the consistency of heavy cream).
- Dip 2 crabs into batter, letting excess batter drip back into bowl, and carefully slip into the hot oil, top-side down. Fry 1 1/2 minutes per side, until golden brown and crisp. Drain on paper towels, then transfer to a baking sheet, and keep warm in a 200u0b0 oven. Repeat with remaining oil and crabs.
- Garnish with toasted sesame seeds and serve with Asian Slaw and Crab Dipping Sauce.
vegetable oil, cake flour, salt, egg yolk, soda water, shell, sesame seeds
Taken from www.food.com/recipe/tempura-soft-shell-crab-394576 (may not work)