The crunchy texture highlights the lightness of the crab

People :

4

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 4 soft shell crabs
  • 1 ripe mango
  • Tempura flour, 300 grams
  • 300 milliliters of very cold sparkling water
  • 1 tablespoon soy sauce
  • ½ teaspoon grated ginger
  • Sunflower oil
  • 1 chilli (optional)
Preparation

For the sauce:

  1. Use a blender to puree the mango, soy sauce, ginger and chilli.

Prepare the tempura:

  1. Gradually add the sparkling water to tempura flour until it takes on a creamy texture, neither too light nor too thick.
  2. Cut the crab into four or eight pieces and roll in the tempura.
  3. Heat the oil to 180ºC and fry the crabs in batches so that the oil does not lose its temperature.

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Easy