Crawfish Tempura (OLD)
Crawfish are like tiny lobster tails and they make fantastic tempura. Try this incredible twist on deep fried seafood.
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
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