Crab mix stuffed shrimp tempura with creamy house sauce, green onion

In a mixing bowl, combine the crab meat, cream cheese, and chopped green onions. Mix until well combined and set aside.

Prepare the Filling

Take each shrimp and place about a tablespoon of the crab mixture on one side of the shrimp. Gently fold the shrimp over to enclose the filling.

Stuff the Shrimp

In a separate bowl, combine tempura batter mix with ice water. Stir until just combined, being careful not to overmix.

Prepare the Tempura Batter

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each stuffed shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the battered shrimp into the hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Ebi Puffs

In a small bowl, mix mayonnaise and Sriracha sauce together to create a creamy sauce. Adjust to taste.

Prepare the Sauce

Plate the Ebi Puffs and drizzle with soy sauce. Serve with the creamy house sauce on the side and garnish with additional green onions if desired.

Serve

Large shrimp, peeled and deveined

Crab meat, cooked

Cream cheese, softened

Green onions, finely chopped

Tempura batter mix

Ice water

Vegetable oil, for frying

Soy sauce

Mayonnaise

Sriracha sauce

Ebi Puff

Make Ebi Puff Recipe in just 40m. Crab mix stuffed shrimp tempura with creamy house sauce, green onion

Ebi Puff Recipe

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