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Ingredients
(Serves 1-2)
10 crab “fingers” (crab claws, half shell, half meat)
150g arrowroot
150g rice flour
300ml beer
4 tbsp whole egg mayonnaise
2 tsp horseradish
2 tsp of finely chopped parsley
Handful of wild roquet
½ lime cut into wedges
2 litres oil for deep frying
Method
In a large mixing bowl combine the arrowroot and rice flour, then whisk in the beer until a smooth batter is achieved.
Mix together the mayonnaise, parsley and horseradish and place into a small bowl for dipping.
Heat the oil to about 180°C.
Dip the flesh part of the crab claws into the batter mix then deep fry for 2-4 minutes.
Take the wild roquet and “squish” into a tight ball and place onto a serving platter, then arrange the tempura crab claws on top and serve with the lime wedges and dipping sauce.
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