Hellfire Recipe
Spicy Crabmeat, Crispy Onion, Tempura Shrimp, Eel Sauce, Spicy Aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crabmeat Filling
Tempura Shrimp
Crispy Onions
Sauces
Method
Crabmeat Filling
- 1
Prepare Crabmeat Filling
In a mixing bowl, combine the crabmeat, spicy mayo, chopped green onions, and lime juice. Mix gently until well incorporated. Set aside.
Tempura Shrimp
- 2
Prepare Tempura Shrimp
In a bowl, mix the tempura batter mix with ice-cold water until just combined (do not overmix). Heat the vegetable oil in a deep pan to 180°C (350°F). Dip each shrimp into the batter and carefully place them in the hot oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Crispy Onions
- 3
Fry Crispy Onions
Soak the thinly sliced onions in buttermilk for 30 minutes. After soaking, drain and toss the onions in all-purpose flour mixed with salt. Heat vegetable oil in a skillet over medium heat. Fry the coated onions until crispy and golden brown, about 5-7 minutes. Remove and drain on paper towels.
Assembly
- 4
Assemble Hellfire
On a serving plate, layer the crabmeat filling, top with tempura shrimp, and sprinkle crispy onions on top. Drizzle eel sauce and spicy aioli over the dish. Serve immediately.
