Soft Shelled Crab Tempura with Watermelon Salad

Ingredients

  • 4 Soft shelled crabs
  • For tempura batter:
  • 100 gm rice flour
  • 1 tbsp milk powder
  • Salt and pepper to taste
  • One cup iced water

For mayo

  • 200 ml red palm oil
  • 2 orange – grate the rinds and squeeze the juice of one orange
  • 2 egg yolks
  • 1 tbsp vinegar
  • 1 tsp mustard
  • salt and pepper

For salad, mix together

  • 300 gm watermelon – cubed
  • 2 tbsp red palm oil
  • 1 handful coriander leaves
  • 1 tbsp vinegar
  • 1 tbsp pumpkin seeds – blind fried
  • 1 red chilli – de seeded and chopped finely
  • A pinch of sugar, salt and pepper to taste

Directions

  1. Mix tempura ingredients to a runny batter. Heat oil. Dip crabs into tempura and fry until golden brown.
  2. For mayo, beat yolks, vinegar and mustard until pale.  Slowly, pour red palm oil, while whisking until the right consistency. Mix in orange rinds, orange juice, salt & pepper.
  3. Serve everything together.