Fukinoto crab tempura
The reddish tint of crab flesh is added to the baking sea urchin, giving it a spring-like look. When frying with other ingredients, it is easier to cook if the leaves of the fried chicken are peeled off. Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
The leaves of the fukinoto are removed and the core is used. Put on a coat and sprinkle crab meat around it.
2
Place in oil heated to 170°C and fry while rolling. Take it out on a net and fry twice.
3
Serve in a bowl and serve with sansho salt, which is combined with salt and flour sansho pepper.
Ingredients for 3 people
-
- Uses the core part of the fukin
- 4 pieces
-
- Use crab
- 30g
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Salt and sansho salt
- A little
-
- For salted powdered sansho
- A little
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