Alaskan King Crab Tempura

Name: Alaskan King Crab Tempura
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 24
Cuisine: Asian, Japanese
Ingredients: 473 milliliters apple cider vinegar; 5 teaspoons baking powder; 1 Tbsp whole black peppercorns; 1 liter canola oil (approximately, as needed for deep-frying); 1 chile pepper, stem and seeds removed and minced (use gloves when handling); 1 Tbsp whole coriander; 177 milliliters cornstarch; 12 king crab legs; 3 dried chiles; 355 milliliters all-purpose flour; 1 Tbsp fresh ginger root (from about a 1 1/2-inch piece), peeled and minced; 59 milliliters honey; 59 milliliters low-sodium soy sauce; 1 Tbsp mustard seed; 355 milliliters fresh orange juice; 1 Tbsp rice vinegar; 1 Tbsp salt; 24 servings Salt and freshly ground black pepper; 340 grams cold seltzer; 59 milliliters teriyaki sauce; 1 Tbsp tomato paste

Alaskan King Crab Tempura might be just the Japanese recipe you are searching for. This dairy free and pescatarian recipe serves 24. This hor d'oeuvre has 445 calories, 2g of protein, and 42g of fat per serving. A mixture of salt, tablespoon ginger root, peppercorns, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Fill a pot (which will be large enough to submerge all the crab legs) with water, bring to a boil, and add vinegar, coriander, mustard seed, chiles, peppercorns and salt. Cook the crab legs until they turn bright pinkish orange, about 15 to 20 minutes.

Ingredients you will need

Mustard Seeds

Peppercorns

Coriander

Crab Legs

Vinegar

Chili Pepper

Orange

Water

Salt

Equipment you will use

Pot

Remove and let cool until easy to handle.

While the crab is cooling, make the sauce.

Ingredients you will need

Sauce

Crab

Combine orange juice, soy sauce, teriyaki sauce, rice vinegar, tomato paste, chile, and ginger root in a small saucepan over medium heat and let reduce by half.

Ingredients you will need

Teriyaki Sauce

Orange Juice

Rice Vinegar

Tomato Paste

Ginger

Soy Sauce

Chili Pepper

Equipment you will use

Sauce Pan

Remove from heat and whisk in honey.

Ingredients you will need

Honey

Equipment you will use

Whisk

Break crab meat from the shell.

Ingredients you will need

Crabmeat

To make tempura, mix flour, cornstarch, and baking powder in a bowl. Dredge the crab pieces in this dry mix, shaking any excess back into the bowl. Then add seltzer to the flour mixture in a stream while whisking constantly to make it into batter. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Corn Starch

Sparkling Water

All Purpose Flour

Crab

Equipment you will use

Whisk

Bowl

Heat canola oil to 375 degrees F in a deep fryer, or according to the manufacturer's instructions for similar foods. Dip each piece of crab in the batter, and add the to deep-fryer basket. Fry until golden brown.

Ingredients you will need

Canola Oil

Crab

Dip

Equipment you will use

Deep Fryer

Drain on paper toweling and serve warm.

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.