Tempura Soft Shell Crab and Asparagus with Yuzu-Mau

Name: Tempura Soft Shell Crab and Asparagus with Yuzu-Maui Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice flour; 1 teaspoon chile powder; 2 tablespoons raw sesame seeds; 1 quart cold soda water; 4 cleaned soft shell crabs, primes or hotels; 12 medium, peeled asparagus; 1 maui onion cut into thick 1/2-inch rings; 1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work); 1/3 cup yuzu or ponzu or rice wine vinegar; 1 teaspoon sugar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Salt and black pepper to taste; 4 cups salad mix containing mizuna and tatsoi

Servings: persons

2 cups rice flour
1 teaspoon chile powder
2 tablespoons raw sesame seeds
1 quart cold soda water
4 cleaned soft shell crabs, primes or hotels
12 medium, peeled asparagus
1 maui onion cut into thick 1/2-inch rings
1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work)
1/3 cup yuzu or ponzu or rice wine vinegar
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and black pepper to taste
4 cups salad mix containing mizuna and tatsoi

1
In a large bowl, mix flour, chile powder and sesame seeds.
2
Whisk in soda water until a pancake batter consistency is achieved.
3
In one hand, grab one crab, 3 asparagus and 2 onions rings and completely coat in the batter.
4
Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown.
5
Season with salt and drain on paper towels.
6
Repeat with remaining crabs, asparagus and onion.
7
In a food processor, puree everything together until smooth.
8
Check for seasoning.
9
Toss the salad lightly with the vinaigrette.
10
PLATING On a large plate, drizzle some remaining vinaigrette.
11
Place a small mound of salad and top with the tempura crab sliced in half.
12
Wine Suggestion: Sancerre, Richard Bourgeois, 1997

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups rice flour, 1 teaspoon chile powder, 2 tablespoons raw sesame seeds, 1 quart cold soda water, and more.

Yes, Tempura Soft Shell Crab and Asparagus with Yuzu-Maui Onion Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tempura Soft Shell Crab and Asparagus with Yuzu-Maui Onion Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions