Crab and Shitake Mushroom Tempura

Ingredients

            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)

Preparation

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

 

 

Source: http://www.achannelmorning.com/ottawa/recipes.php?id=2588