YIELD: 10 servings
Yuzu Ponzu Sauce
3 Tbsps. rice vinegar
2½ Tbsps. mirin
2 Tbsps. yuzu juice (or half lime and half orange juices)
5 Tbsps. light soy sauce
6 Tbsps. dashi (or dashi-no-moto, instant broth)
Tempura
10 small whole red chile peppers
10 scallion brushes
10 shiso leaves
vegetable oil, as needed
1 (4 oz.) package cellophane noodles
1 cup cake flour
1 cup ice water
1 egg yolk
2 tsps. black sesame seeds
10 Alaska King crab legs
| 1. To make ponzu sauce: In a saucepan, combine all ingredients. Bring to boil and immediately remove from heat. Cool to room temperature. Reserve. 2. Soak chiles, scallions and shiso leaves in ice water; drain and pat dry. 3. Heat oil to 350°F to 370°F. 4. Fry cellophane noodles until crispy; set aside. Lower temperature of oil to 350°F. 5. To make batter: Using chopsticks, gently mix together flour, ice water and egg yolk. 6. Coat chiles, scallions and shiso leaves with batter. Fry until crisp, sprinkling shiso leaves with black sesame seeds. Set aside. 7. Remove crab from shells. Coat with batter and fry until crab sections float. Remove from oil and drain on paper towels. 8. Divide crab among 10 individual small plates and garnish each with chiles, scallions and shiso leaves. Serve with ponzu sauce. Recipe by the Alaska Seafood Marketing Institute |
