Jackie Ang-Po

SOFT SHELL TEMPURA WITH EBI SALAD

SOFT SHELL TEMPURA WITH EBI SALAD
by Jackie Ang-Po

Ingredients:
2kg 25-30 prawn devained/ 2kg medium size soft shell crab

Ingredients for the batter:
1 egg
1 cup very very cold water
1/8 teaspoon baking soda
3/4 cup tempura flour
1 tablespoon sake

Ebi salad ingredients:
2 cucumbers peeled thinly sliced
1 carrot thinly sliced
a bunch of iceberg or romaine lettuce torn by hand
2 ripe mangoes thinly sliced
300g small shrimp blanched
1/3 cup Japanese mayonnaise
2 tbsp sesame oil
salt to taste pepper to taste
roasted black sesame seed

Directions: -mix all together

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s