Crab and Shitake Mushroom Tempura


Crab Mixture

2 Tablespoons freshly chopped parsley

2 large eggs, beaten

3 Tablespoons mayonnaise

2 shallots finely chopped

zest of 1 lemon

zest of 1 orange

1 pound crab meat, liquid removed,  flaked

1/2 cup panko bread crumbs

Salt and pepper to taste


Tempura Batter

1 egg

1 cup ice water

1 cup all purpose flour

20 Shitake Mushrooms cleaned and stems removed

500 ml. vegetable oil ( for deepfrying)


Crab Mixture

Mix ingredients gently

Tempura Batter

Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to over-mix the batter.

Fill shitake mushroom caps with crab mixture; dip in tempura batter.

Deep fry at 180C (360F) until golden, drain on paper towels and serve hot.