Tempura Crawfish Recipes

Steps:

• For the aioli: In a bowl, whisk together the mayo, garlic, mustard, green onions, seafood seasoning and lemon juice. Blend until mixed well. Refrigerate until serving. For the spring rolls: Place the oil in a 1-gallon thick-bottomed saucepan and heat to 350 degrees F. Reduce the heat and hold at 350 degrees F until cooking.
• In a bowl, mix the cabbage, collard greens, cucumber, onions and sprouts. Season with the salt and pepper, and then blend with the crawfish and pork. Again, mix together.
• After mixing the filling, place the wrappers on a dry counter with points at 12, 3, 6 and 9 o'clock, forming a diamond. After laying out the wrappers, lightly brush the edges with the prepared slurry, then place 1/6 of the filling in the center of the wrapper.
• Next, bring the bottom point over the filling and press the tip down to seal the 6 o'clock point, then repeat with 3 and 9 o'clock point and again seal. Once the three points have been sealed, roll tightly from the bottom to top, and repeat the process with the remaining rolls. Next, place the rolls in the refrigerator for 30 minutes to help seal.
• After refrigerating, place in the fryer and cook until golden brown, 4 to 5 minutes, then remove from the oil. Allow to dry over paper towels, then slice in half and serve with the aioli.

Steps:

• To begin, preheat the oil in a large pot or deep fryer to 375 degrees F for frying the crayfish.
• For the batter: In mixing bowl, mix the flour, baking powder, corn starch and salt together, blending well. Next, add the egg and mix to incorporate. Then stir in the soda water and mix for a final time. Keep the batter cold until ready to use and stir again before each use.
• For the sauce: In a bowl, using a hand whisk, blend the corn, mayonnaise and lime juice, whisk together well to evenly mix sauce. Then add the onions, and some salt, black pepper and cayenne to taste.
• For the crayfish: Evenly split the crayfish into two portions. Coat the first half with the batter, and place in the preheated oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove from the fryer and repeat the process with the remaining crayfish.
• Serve with lemon wedges and prepared sauce.

Steps:

• In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
• Heat oil in deep-fryer or large wok to 375 degrees F.
• In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
• Tempura sauce:
• Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp.

Steps:

• Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
• Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
• Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed. Serve shrimp with dipping sauce.

Steps:

• Make the tempura batter: Sift the flour into a large bowl. Set aside.
• In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
• Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
• Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
• Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
• Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
• Fry the eggplant: Increase the oil temperature to 340°F (170°C).
• Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
• Fry the shrimp: Increase the oil temperature to 350°F (180°C).
• Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
• Serve the tempura immediately with dipping sauce or seasoned salt alongside.
• Enjoy!