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
1 cup ice water
1 cup all purpose flour
20 Shitake Mushrooms – cleaned and stems removed
500 ml. vegetable oil ( for deepfrying)
Mix ingredients gently
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.