Tempura Crab Claw Fingers with Thai Dipping Sauce
Tempura battered crab claw fingers are great to nibble on. All they need to be perfect is a Thai dipping sauce.
Ingredients
1 can crab claw fingers
1 cup buttermilk
1 cup all-purpose flour
Tempura Batter:
1/2 cup all-purpose flour
1/2 cup corn starch
1 egg
1 egg yolk
1 1/2 tsp. baking powder
1 1/2 cups water
Thai Dipping Sauce:
2 oz. lime juice
1 oz. fish sauce (nampla)
1 serrano pepper, minced
1 tbs. cilantro, chopped
1 tbs. minced red pepper
1 clove garlic, minced
1 tbs. sugr
Steps
- Combine and thoroughly mix all ingredients for Thai dipping sauce and set aside (the longer it sets, the more flavorful the sauce?it can even be left overnight).
- Soak crab claw fingers in buttermilk for 10 to 15 minutes, and then drain. Dredge crab claw fingers in one cup all-purpose flour.
- Combine all ingredients for tempura batter in a large mixing bowl. Dip and completely coat crab claw fingers in tempura batter.
- Fry crab claw fingers at 350 degrees in vegetable oil in a large sauté pan for about 1 min, or until golden brown.
- Garnish and serve with Thai dipping sauce.