Crab with hoisin mayonnaise and tempura pearls
A simple, delicious crab meal for when you fancy something good.
Ingredients
For the hoisin mayonnaise
- Egg yolk
- ml Rapeseed oil
- tsp Dijon mustard
- Lemon, juice from half
- tbsp Hoisin sauce
- Salt
For the tempura pearls
- tbsp Plain flour
- tbsp Cornflour
- tsp Baking powder
- Soda water
- Salt
- ml Rapeseed or sunflower oil
To assemble
- g Picked crabmeat
- Shallot, finely chopped
- Good olive oil
- Lemon
- Celery sticks, cut into fine pieces
- Hoisin mayonnaise
- Tempura pearls
- Herbs
Instructions
Hoisin mayonnaise
Whisk the egg yolk, mustard, lemon, hoisin and a little salt together.
Add the oil in a thin, steady stream.
Season to taste with salt and more lemon if it needs it.
Tempura pearls
Mix all the dry ingredients in a bowl.
Loosen with soda water until it has the consistency of waffle batter. Season to taste with salt.
Heat the oil in a heavy-based pan to 170°C.
Put the tempura batter in a squeezy bottle and drip droplets into the hot oil.
Lift them out with a sieve once they're golden.
You can buy ready-made tempura mixes in most Asian food shops and well-stocked supermarkets.
Assembly
Mix the crabmeat with olive oil, lemon and a little salt. Put it on a plate.
Peel the celery and cut it into even pieces.
Spoon the hoisin mayonnaise over the crab and the celery.
Top it all with plenty of tempura pearls and herbs.
For the hoisin mayonnaise
For the tempura pearls
To assemble
Leave a rating
What do you think of the recipe? Give us honest feedback so others can see how it turned out.
Something went wrong. Try again.
