Tempura Soft Shell Crab

July 18, 2018


Clean and rinse crabs. Pat dry with a paper towel and set aside until ready for use. To prepare the batter, whisk 1 1/2 cup tempura flour, with 1 1/4 c. chilled soda water, 1 lime juiced, and 1 egg until well combined. Stir in 1 cup of ice cubes. Heat up enough oil in a pot or pan until it is deep enough for frying. Coat the crab thoroughly with plain flour and dip them in the batter. Once oil is hot enough, fry the crabs in batches until crab turns red and batter is golden in color (slightly under 2 min per side). Remove to cool on a wire rack. Serve hot. Tip: Drizzle more tempura batter on top of the crab with a fork before you flip them over to add extra Crunch!


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