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Ингредиенты
- 1 x Soft-shell Crab
- 2 c. Tempura batter
- 1 x Nori Sheet
- 1/2 c. Sushi rice
- 1/8 x Avocado
- 2 Tbsp. Spicy mayonnaise, (recipe to follow)
- 3 x Egg yolks**
- 1 tsp Shallot, (minced)
- 1/2 x Clove garlic
- 3 Tbsp. Lime juice
- 2 tsp Seasoned rice vinegar
- 1 tsp Miso paste
- 2 tsp Chile paste
- 2 tsp Cayenne pepper
- 1Â 1/2 c. Vegetable oil
- 1 c. All purpose flour
- 1/2 c. Cornstarch
- 1 whl egg beaten
- 1 c. Seltzer, up to 2
- Â Â A few ice cubes
Инструкции
- Preheat oil to 350 degrees. Dip soft-shell crab into tempura batter. Fry crab till it turns golden. Remove and place on paper towels to drain. Cut into thirds. Place all ingredients on bamboo mat in the following order: nori, rice, crab, avocado, spicy mayonnaise and roll in a jelly roll fashion.
- Spicy mayonnaise:Place all ingredients except oil in blender. On medium speed, slowly add in the oil to emulsify into mayonnaise.
- **RAW EGG WARNING
- The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
- Avoid mixing yolks and whites with the shell."
- Tempura batter:In a mixing bowl, blend the dry ingredients. Stir in the egg, and while stirring, pour in the seltzer, 1/2 c. at a time. Stir to completely combine ingredients. Add in sufficient seltzer so which the blend is the consistency of unwhipped heavy cream. Stir in a few ice cubes to keep the batter very cool.
