Copyright, 1999, Ming Tsai, All Rights Reserved
2 cups rice flour
1 teaspoon chile powder
2 tablespoons raw sesame seeds
1 quart cold soda water
4 cleaned soft shell crabs, primes or hotels
12 medium, peeled asparagus
1 maui onion cut into thick 1/2-inch rings
In a large bowl, mix flour, chile powder and sesame seeds. Whisk in soda
water until a pancake batter consistency is achieved. In one hand, grab one
crab, 3 asparagus and 2 onions rings and completely coat in the batter. Lightly
drop in 350 degree oil and fry for 4 to 5 minutes until golden brown. Season
with salt and drain on paper towels. Repeat with remaining crabs, asparagus and
onion.
YUZU-MAUI ONION SALAD:
1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work)
1/3 cup yuzu or ponzu or rice wine vinegar
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and black pepper to taste
4 cups salad mix containing mizuna and tatsoi
In a food processor, puree everything together until smooth. Check for
seasoning. Toss the salad lightly with the vinaigrette.
PLATING On a large plate, drizzle some remaining vinaigrette. Place a small
mound of salad and top with the tempura crab sliced in half.
Wine Suggestion: Sancerre, Richard Bourgeois, 1997
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
