Recipes

Crab and Shitake Mushroom Tempura

DATE: Monday, February 18th, 2008

Ingredients

Crab Mixture
2 tablespoons freshly chopped parsley
2 large eggs, beaten
3 tablespoons mayonnaise
2 shallots finely chopped
Zest of 1 lemon
Zest of 1 orange
1 pound crab meat, liquid removed,  flaked
1/2 cup panko bread crumbs
Salt and pepper to taste

Tempura Batter
1 egg
1 cup ice water
1 cup all purpose flour

20 Shitake Mushrooms – cleaned and stems removed
500 ml. vegetable oil ( for deepfrying)

Preparation

Crab Mixture
Mix ingredients gently

Tempura Batter
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.

Fill shitake mushroom caps with crab mixture; dip in tempura batter and deep fry at 180C
Until golden, drain on paper towels and serve hot.