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1 Spicy Crab and Vegetable Tempura

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Spicy Crab and Vegetable Tempura

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Ingredients

6 portion(s)

Spicy Crab and Vegetable Tempura

  • 250 g long-grain white rice
  • 250 g king crab meat
  • 250 g vegetables (e.g. carrot, zucchini, cauliflower, sweet potato, basil leaves)
  • pinch salt & pepper
  • chilli powder or cayenne pepper, to taste
  • 300 g sparkling water
  • vegetable oil, for frying

Tempura sauce

  • 1 tsp dashi powder
  • 1 tbsp mirin or chinese wine
  • 1 tbsp soy sauce
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Recipe's preparation

    Spicy Crab and Vegetable Tempura

  1. Make rice flour by weighing the rice into the TM bowl and grinding for 5 minutes/speed 10. Place kitchen paper between the lid and the MC to prevent any rice dust from escaping. It seems a long time, but it’s worth continuing for the full 5 minutes.

  2. Remove a couple of tablespoons of rice flour to use for dusting the crab and vegetables, and leave the rest in the TM bowl for the tempura batter.

     

  3. Peel the crab and prepare the vegetables by cutting into thin strips and placing in a bowl. Gently toss with a little rice flour, salt and pepper.

  4. Add the chilli powder, or cayenne pepper, and 200 grams of the sparkling water to the TM bowl with the remaining rice flour. Blend for 30 seconds/speed 6. Check the consistency and add more sparkling water if required. The batter should be like thick cream.

  5. Heat about 2cm of oil in a small pan (to minimise oil usage). The oil is hot enough when a drop of batter sizzles when it hits the oil and turns golden brown. Pour the batter over the crab and vegetables, and stir to evenly coat. Fry the crab and vegetables in small batches until just golden brown. Drain on kitchen paper.

    6. Tempura Sauce

  6.  

    Mix the dashi powder with 250ml water and whisk in the mirin and soy sauce. Use as a dipping sauce for the crab and vegetable tempura.

     

     

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Tip

This is the Spicy Crab and Vegetable Tempura recipe by Jane Etherton from In the Mix: Great Thermomix Recipes by Dani Valent.   Madame Thermomix, aka Jane Etherton, is an American-born Thermomix UK consultant, caterer and author of the wonderfully named Why Is There Air blog (whyisthereair.com), a treasure trove of inspirational Thermomix tips and recipes.  Jane’s tempura batter starts with rice flour, made in the Thermomix, which is then spiced up with chilli and aerated with sparkling water.

 

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Half a teaspoon chilli powder is sufficient for...

    Submitted by julielou2412 on 24. February 2020 - 15:50.

    Half a teaspoon chilli powder is sufficient for me.

    Crab pieces from refrigerator at Harris farm.

    frozen stir fry veggies from supermarket are excellent as they are cut to size.

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