Tempura Crab Claw Fingers with Thai Dipping Sauce

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
4

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

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.

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources