Tempura Bacon Recipes

Steps:

• Whisk oil, maple syrup, soy sauce, paprika, salt, cayenne, and black pepper in a shallow dish. Add tempeh and gently toss to coat. Cover and chill at least 2 hours or up to 4.
• Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh in a single layer and bake, tossing and basting with marinade after 10 minutes, until tempeh is crispy, 30-33 minutes.
• Do Ahead
• Tempeh bacon can be made 5 days ahead; wrap tightly and chill.

Steps:

• Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.

Steps:

• Combine first 7 ingredients (through cayenne powder) and mix well.
• Fry bacon halfway to your liking.
• Heat about ½ inch of oil in large skillet to 350°F.
• Dust bacon and onion chunks with seasoned flour, shake off excess (I use a mesh colander) and place in heated oil, being careful not to crowd, which lowers the heat and allows too much oil to soak into what you're frying.
• Fry to your desired doneness - (This is so subjective, I'm going to leave it up to you) - golden brown works for me.
• Not just for breakfast, consider also using as a garnish for a steak or on a bed of warm, braised brussels sprouts tossed in garlic and mustard.

Steps:

• Fill a pot (which will be large enough to submerge all the crab legs) with water, bring to a boil, and add vinegar, coriander, mustard seed, chiles, peppercorns and salt. Cook the crab legs until they turn bright pinkish orange, about 15 to 20 minutes. Remove and let cool until easy to handle.
• While the crab is cooling, make the sauce. Combine orange juice, soy sauce, teriyaki sauce, rice vinegar, tomato paste, chile, and ginger root in a small saucepan over medium heat and let reduce by half. Remove from heat and whisk in honey.
• Break crab meat from the shell.
• To make tempura, mix flour, cornstarch, and baking powder in a bowl. Dredge the crab pieces in this dry mix, shaking any excess back into the bowl. Then add seltzer to the flour mixture in a stream while whisking constantly to make it into batter. Season with salt and pepper.
• Heat canola oil to 375 degrees F in a deep fryer, or according to the manufacturer's instructions for similar foods. Dip each piece of crab in the batter, and add the to deep-fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.