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01/07/2012 National Tempura Day Alaskan King Crab Tempura

Source of Recipe

Food Network


Recipe Introduction

Tempura is a delicious Japanese style of cooking where vegetables and seafood are lightly battered and fried. It was first introduced in Southern Japan during the mid-sixteenth century by early Portuguese missionaries and traders. Tempura's popularity quickly spread through Japan. Many variations on the original dish can be made using non-traditional and fusion tempura. The word "tempura" actually comes from the Latin word "tempora" which means time period. The batter for tempura is usually made of cold water and wheat flour. Eggs, baking soda, oil, and spices can also be added to the mixture for extra flavoring. Thin slices of vegetables and seafood are dipped in the batter, then briefly deep-fried in hot oil until crispy. To celebrate National Tempura Day, try making your own tempura at home or head out to your favorite Japanese restaurant!

List of Ingredients

HOME COOKIN’ 01/07/2012 National Tempura Day Alaskan King Crab Tempura




Alaskan King Crab Tempura from Food Network


• 2 cups apple cider vinegar
• 1 tablespoon whole coriander
• 1 tablespoon mustard seed
• 3 dried chilies
• 1 tablespoon whole black peppercorns
• 1 tablespoon salt
• 12 king crab legs
Sauce:
• 1 1/2 cups fresh orange juice
• 1/4 cup low-sodium soy sauce
• 1/4 cup teriyaki sauce
• 1 tablespoon rice vinegar
• 1 tablespoon tomato paste
• 1 chile pepper, stem and seeds removed and minced (use gloves when handling)
• 1 tablespoon fresh ginger root (from about a 1 1/2-inch piece), peeled and minced
• 1/4 cup honey
Tempura mix:
• 1 1/2 cups all-purpose flour
• 3/4 cup cornstarch
• 4 1/2 teaspoons baking powder
• 12 ounces cold seltzer
• Salt and freshly ground black pepper
• 1 liter canola oil (approximately, as needed for deep-frying


Recipe



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, chilies, peppercorns and salt. Cook the crab legs until they turn bright pinkish orange, about 15 to 20 minutes. Remove and let cool until easy to handle.

While the crab is cooling, make the sauce. 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. Remove from heat and whisk in honey.

Break crab meat from the shell.

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.

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 to deep-fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.