Soft shell crab with tempura batter and dipping sauces

1 servings

Ingredients

Quantity Ingredient
¾ cup Flour
2 teaspoons Baking powder
1 cup Seltzer water; ice cold
Salt and cayenne pepper; to taste
2½ cup Balsamic vinegar
1 cup Port wine
1 Onion; diced
3 cups Red pepper juice
¼ cup Honey
1 cup Port wine
Salt; to taste
¼ teaspoon Arrowroot
¼ cup Wasabi powder
¼ cup Water
½ cup Creme fraiche
1½ tablespoon Lemon juice
Salt; to taste

Directions

TEMPURA BATTER

BALSAMIC SYRUP

RED PEPPER SYRUP

WASABI CREAM

TEMPURA BATTER:

Whisk together ingredients. Can be used for up to 1 hour. Keep cold! BALSAMIC SYRUP:

Put all ingredients together and reduce over medium heat, down to ¼ of its liquid. Strain and discard onion.

RED PEPPER SYRUP:

Combine all ingredients in a saucepan. Reduce down to ¾ of a cup. Thicken with the arrowroot.

WASABI CREAM:

Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.

Converted by MC_Buster.

Per serving: 1836 Calories (kcal); 35g Total Fat; (22% calories from fat); 15g Protein; 260g Carbohydrate; 107mg Cholesterol; 1067mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 3 Fruit; 7 Fat; 5 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9313 Converted by MM_Buster v2.0n.

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