Soft-shell crab tempura with cilantro

4 Servings

Ingredients

Quantity Ingredient
4 larges Soft-shell crabs
1 large Jalapeno pepper (or 2 sm.); seeded and minced
4 Cinantro sprigs; leaves of, chopped
2 mediums Limes; juice of
Salt
Peanut oil; for frying
1 cup All-purpose flour
1 tablespoon Baking powder
1¼ cup Water
2 tablespoons Sesame seeds
1 teaspoon Cayenne pepper
Salt
¼ cup Cilantro leaves; choppd fine
1 bunch Spinach leaves
Oil; for frying
Large platter
Small bowl
Sifter
Whisk
Deep, heavy saucepan
Deep fat thermometer
Slotted spoon
Wok or deep, heavy saucepan

Directions

TEMPURA BATTER

FRIED SPINACH LEAVES

EQUIPMENT

Soft-shell crabs are in season from late spring through August. You should buy them alive and use the same day. (WP) 1. Prepare the crab: Remove the lungs and tail and arrange the crab on a large platter. Sprinkle with the minced jalapeno and the chopped cilantro. Pour the lime juice over and let marinate for at least 30 minutes, refrigerated. When ready to cook, season lighlty with salt.

2. Prepare the batter: In a small bowl, sift together the flour and baking powder. Whisk in the water until the batter is smooth, then add the remaining ingredients, seasoning with cayenne and salt to taste. If made earlier in the day, set the bowl into an ice bath.

3. At serving time, in a deep, heavy saucepan, wok, or deep-fat fryer, heat 3 inches of oil to 350 degrees.

4. Dip each crab into the batter and coat well. Carefully place one or two in the hot oil and cook until golden brown, about 2 minutes.

Remove with a slotted spoon or a flat strainer and drain on paper or clean toweling. Keep warm while preparing the remaining crab and the spinach.

5. Use the same oil to fry the spinach. Clean the spinach leaves well, trim and dry thoroughly. Fry until crisp and translucent, about 2 minutes. Remove with a slotted spoon and drain on clean toweling. Season with salt to taste and serve immediately.

Presentation: Arrange a few fried spinach leaves on half of each of 4 plates. Place 1 crab on the other half and serve immediately.

To prepare ahead: Through step 2, the fish can be marinating, the batter ready. Have the spinach cleaned and ready. Heat the oil at serving time and continue with the recipe.

Note: Shrimp can be substituted for the crab. If using shrimp, peel, leaving the tail intact.

SOURCE: Adventures in the Kitchen with Wolfgang Puck. Typed for you by Nancy Coleman.

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