Dragon Recipe
tempura shrimp, snow crab, pickled daikon, tobiko
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Ingredients
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Tempura Shrimp
Snow Crab
Pickled Daikon
Tobiko
Method
Tempura Shrimp
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually whisk in the ice cold water until just combined. The batter should be lumpy; do not overmix.
- 2
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Shrimp
Dip each shrimp into the batter, allowing excess to drip off, and carefully place them into the hot oil. Fry in batches for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Snow Crab
- 4
Prepare the Crab
If using frozen snow crab legs, thaw them in the refrigerator overnight. Once thawed, steam or boil them for about 5-7 minutes until heated through.
- 5
Serve the Crab
Serve warm with melted butter mixed with lemon juice for dipping.
Pickled Daikon
- 6
Pickle the Daikon
In a bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar dissolves. Add the julienned daikon and mix well. Let it sit for at least 30 minutes to pickle, or refrigerate overnight for a stronger flavor.
Assembly
- 7
Plate the Dish
On a serving platter, arrange the tempura shrimp, snow crab legs, and pickled daikon. Add a small dollop of tobiko on top of the tempura shrimp for garnish.
- 8
Serve
Enjoy the Dragon dish immediately while everything is fresh and crispy!
