Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Softshell Crab
- 2 c Tempura batter
- 1 Nori Sheet
- 1/2 c Sushi rice
- 1/8 Alvocado
- 2 tb Spicy mayonnaise; (recipe
- Preheat oil to 350 degrees.
- ; crab into tempura batter.
- ; until it turns golden
- ; and place on paper towels
- ; Cut into thirds. Place all
ON BAMBOO MAT IN THE FOLLO
SPICY MAYONNAISE
TEMPURA BATTER
Preparation
Place all ingredients except oil in blender. On medium speed, slowly add the oil to emulsify into mayonnaise. **RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A 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 cup at a time. Stir to completely combine ingredients. Add enough seltzer so that the blend is the consistency of unwhipped heavy cream. Stir in a few ice cubes to keep the batter very cold. Converted by MC_Buster. Per serving: 3496 Calories (kcal); 329g Total Fat; (83% calories from fat); 7g Protein; 141g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 9 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 65 1/2 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# INE189 Converted by MM_Buster v2.0n.
