Tempura Crab Claw Fingers with Thai Dipping Sauce

Menu Part: 
Cuisine Type: 

Tempura battered crab claw fingers are great to nibble on. All they need to be perfect is a Thai dipping sauce.


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


1. 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).

2. Soak crab claw fingers in buttermilk for 10 to 15 minutes, and then drain. Dredge crab claw fingers in one cup all-purpose flour.

3. Combine all ingredients for tempura batter in a large mixing bowl. Dip and completely coat crab claw fingers in tempura batter.

4. Fry crab claw fingers at 350 degrees in vegetable oil in a large sauté pan for about 1 min, or until golden brown.

5. Garnish and serve with Thai dipping sauce.

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