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Spicy Tempura

Our culinary advisors created an amuse of spicy tempura, softshell crab, and bao.

Ingredients

Tempura flour
Beet juice
softshell crab
roast red pork spices
red steamed buns
wasabi pearls
wasabi mayonnaise

Preparation

  1. Thaw the softshell crab. Put tempura flour in the food processor, add roast red pork spices to taste.
  2. While mixing, add beet juice to the tempura flour until you have a yogurt-thick batter.
  3. Dip the crab in the batter, fry in oil, and then cut into 4 pieces.
  4. Steam the red bao buns until warm and cut in half. Pipe some wasabi mayonnaise onto the bao, place the warm crab on top, and garnish with finely chopped wasabi pearls.