Tempura of soft shell crab

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I had this very dish at a small restraunt just around the corner from my friends apartment in London delicious
they made it with soft shell crab

Tempura of whitebait and vegetables

500g small fish whitebait or small anchovies
fresh vegetables
1 egg
1 tbsp flour
2 tbsp water
1 tbsp corn flour
salt and pepper
Blanch the vegetables and rinse with cold water to retain the colour.
wash and dry the fish well.
Make a thin batter from the egg, flour, corn flour and iced water. Add a little salt and pepper.
This batter should be made just before using.
Dip the vegetable piece by piece in the batter and fry in hot fat(170 ° C) drain on kitchen paper and serve with the sauce.
dip the fish in flour then in the batter and fry until golden brown and crispy.
serve also with lemon wedges.


2 egg yolks organic
4 dl new young olive oil extra virgin but not to heavy in taste
5 gr salt
juice of 1 lemon
Mix the egg yolks in the pestle and mortar and add the olive oil drop by drop until becoming thicker add a few drops of the lemon juice and continue adding the olive oil. Carry on in this way until a thick mayonnaise adding lemon juice when necessary.
Place in a bowl.
Crush 2-3 cloves of garlic in the pastel and mortar with a little salt add to the mayonnaise  season to taste.
and this with langoustines , even more delicious

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