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Crawfish Tempura

Delectable Deep Fried Crawfish Tempura with a Spicy Aioli Recipe

Crawfish Tempura - the perfect appetizer. Delicious bite-sized morsels of tender, sweet crawfish with crunchy golden brown tempura batter.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Course Appetizer
Cuisine American, Japanese, Seafood
Servings 6 servings
Calories 209 kcal

Ingredients
  

Crawfish Tempura

  • 1 cup tempura batter mix
  • 12 oz crawfish meat peeled and deveined
  • canola oil for frying

Spicy Aioli

  • ½ cup mayonnaise
  • 1 tbs lime juice
  • 1 tbs chives chopped
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper fresh ground
  • ¼ teaspoon kosher salt

Instructions
 

Tempura Crawfish

  • Preheat oil in a large pot of deep fryer to 375˚ F. Prepare the batter using ice cold water or, better yet, ice cold soda water. The soda water bubble make the tempura batter lighter and fluffier. Keep the batter cold by placing it in an ice filled dish.
  • Coat the crawfish first in dry batter mix, then in the tempura batter.
  • Carefully drop it into the hot oil. Gently stir the crawfish after they are in the oil to separate the pieces and prevent clumping. Fry until golden brown, about 3 minutes.
  • Serve with tempura sauce or spicy aioli.

Spicy Aioli

  • Mix mayonnaise, lime juice chives, black pepper, salt and cayenne.

Video

Notes

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Nutrition

Calories: 209kcalCarbohydrates: 17gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 274mgPotassium: 33mgFiber: 1gSugar: 1gVitamin A: 75IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Keyword crawfish tempura, lobster tempura, seafood tempura
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