Appetizer: Japan – 天ぷら ▶ Tempura (Battered and Deep-Fried Seafood and Vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 6 min

Total 21 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 soft shell crabs, about 1 lb total (454 g total)
1 cup (120 g) tempura batter mix
1 cup (240 ml) ice-cold water
1 / 2 cup (60 g) rice flour
1 / 2 tsp (2.5 ml) salt
Vegetable oil, for frying
1 / 4 cup (60 ml) soy sauce
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) citrus juice (such as lemon or lime)
1 tbsp (15 ml) green onions, thinly sliced
1 tsp (5 ml) ginger, grated

Show original ingredient measurements

4 soft shell crabs, about 1 lb total (454 g total)
1 cup (120 g) tempura batter mix
1 cup (240 ml) ice-cold water
1 / 2 cup (60 g) rice flour
1 / 2 tsp salt
Vegetable oil, for frying
1 / 4 cup (60 ml) soy sauce
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) citrus juice (such as lemon or lime)
1 tbsp green onions, thinly sliced
1 tsp ginger, grated

Instructions

1. **Prepare the Crabs:** Clean the soft shell crabs by removing the gills, apron, and face. Rinse under cold water and pat dry with a paper towel.

2. **Mix the Tempura Batter:** In a bowl, mix the tempura batter mix with ice-cold water, stirring lightly. Keep the batter somewhat lumpy for the best texture.

3. **Heat the Oil:** In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).

4. **Coat the Crabs:** Lightly dust the crabs with rice flour to help the batter stick. Dip each crab into the tempura batter, allowing excess to drip off.

5. **Fry the Crabs:** Carefully place the crabs in the hot oil, frying for about 2-3 minutes on each side or until crispy and golden brown. Remove and drain on paper towels.

6. **Make the Ponzu Sauce:** In a small bowl, combine soy sauce, rice vinegar, citrus juice, green onions, and grated ginger.

7. **Serve:** Arrange the tempura-style crabs on a platter with a small dish of ponzu sauce for dipping. Enjoy this crispy and tangy appetizer!