Tempura Soft Shell Crab and Asparagus with Yuzu-Maui Onion Salad

• 2 cups rice flour
• 1 teaspoon chile powder
• 2 tablespoons raw sesame seeds
• 1 quart cold soda water
• 4 cleaned soft shell crabs, primes or hotels
• 12 medium, peeled asparagus
• 1 maui onion cut into thick 1/2-inch rings
• 1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work)
• 1/3 cup yuzu or ponzu or rice wine vinegar
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and black pepper to taste
• 4 cups salad mix containing mizuna and tatsoi

1. In a large bowl, mix flour, chile powder and sesame seeds.
2. Whisk in soda water until a pancake batter consistency is achieved.
3. In one hand, grab one crab, 3 asparagus and 2 onions rings and completely coat in the batter.
4. Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown.
5. Season with salt and drain on paper towels.
6. Repeat with remaining crabs, asparagus and onion.
7. In a food processor, puree everything together until smooth.
8. Check for seasoning.
9. Toss the salad lightly with the vinaigrette.
10. PLATING On a large plate, drizzle some remaining vinaigrette.
11. Place a small mound of salad and top with the tempura crab sliced in half.
12. Wine Suggestion: Sancerre, Richard Bourgeois, 1997

rice flour, chile powder, sesame seeds, cold soda water, shell crabs, onion, maui onion, yuzu, sugar, soy sauce, sesame oil, salt, salad mix containing mizuna

Taken from www.foodnetwork.com/recipes/tempura-soft-shell-crab-and-asparagus-with-yuzu-maui-onion-salad-recipe.html (may not work)