I HAVE A WEAKNESS FOR SOFTSHELL CRABS, SO EVEN AT $20 A POP, I COULDN'T RESIST BUYING TWO FOR MYSELF AND SHRIMP FOR LYNN, WHO DOES NOT SHARE MY PASSION FOR THESE FORMIDABLE DELICACIES. I'VE PAN FRIED SOFTSHELLS, EITHER FLOUR-DREDGED OR PLAIN. I'VE BROILED THEM WITH NOTHING MORE THAN SALT, PEPPER AND OLIVE OIL. BUT MY CURRENT INTEREST IN WOK COOKING INSPIRED ME TO DEEP-FRY THEM, TEMPURA STYLE. I HAD A SMALL AMOUNT OF BROCCOLINI ALONG WITH AN UNCOOKED ZUCCHINI AND SCALLIONS, SO I ADDED THEM TO THE MIX. FOR THE BATTER ITSELF, I TURNED TO KENJI LÓPEZ-ALT'S RECIPE FROM THE WOK. YOU CAN ALSO BUY TEMPURA BATTER IN ANY ASIAN MARKET. REFRIGERATE IT. IT KEEPS FOREVER. THE WOK IS THE IDEAL FRYING VESSLE, BUT YOU CAN CERTAINLY ACCOMPLISH THE SAME THING USING A DUTCH OVEN. ONCE YOU'VE ADDED THE LIQUID TO THE BATTER, YOU MUST WORK QUICKLY, BUT THE RESULT IS CRISPY AND SUCCULENT SOFTSHELLS, SHRIMP AND VEGETABLES. A REAL TREAT!
SCRUB THE ZUCCHINI WITH A VEGETABLE BRUSH. TRIM ENDS. CUT INTO BATONS. TRIM BROCCOLINI STEMS. TRIM ROOT ENDS OF SCALLIONS.
YOU CAN EITHER PEEL THE SHRIMP OR LEAVE THEM WHOLE.
WHISK TOGETHER FLOUR, RICE FLOUR, BAKING POWDER AND SALT. (STORE THE EXCESS IN A CONTAINER IN THE FRIDGE.)
POUR 6 CUPS OF PEANUT OIL INTO THE WOK OR DUTCH OVEN. THE OIL SHOULD COME AT LEAST HALWAY UP. HEAT OIL TO 375º F.
PREPARE A WIRE RACK COVERED WITH SEVERAL LAYERS OF PAPER TOWELS.
ADD 1 CUP OF THE FLOUR MIXTURE TO A LARGE BOWL. POUR IN 1/4 CUP VODKA AND 2/3 CUP OF SODA WATER USING A PAIR OF CHOPSTICKS AND STIRRING VIGOROUSLY UNTIL THE INGREDIENTS ARE BARELY COMBINED.
DIP THE CRABS, SHRIMP AND VEGETABLES IN THE BATTER, A FEW PIECES AT A TIME, LETTING THE EXCESS DRIP OFF BEFORE EASING THEM INTO THE WOK. DON'T CROWD THE PAN. YOU MAY HAVE TO ADJUST THE HEAT, SINCE THE OIL TEMPERATURE WILL DROP WHEN YOU ADD INGREDIENTS.
WHEN EACH ITEM IS A NICE GOLDEN BROWN, REMOVE WITH TONGS AND DRAIN ON THE PAPER TOWELS.
ARRANGE THE SEAFOOD AND VEGETABLES ON A PLATTER. GARNISH WITH LEMON WEDGES.
SERVES 2
Ingredients
Directions
SCRUB THE ZUCCHINI WITH A VEGETABLE BRUSH. TRIM ENDS. CUT INTO BATONS. TRIM BROCCOLINI STEMS. TRIM ROOT ENDS OF SCALLIONS.
YOU CAN EITHER PEEL THE SHRIMP OR LEAVE THEM WHOLE.
WHISK TOGETHER FLOUR, RICE FLOUR, BAKING POWDER AND SALT. (STORE THE EXCESS IN A CONTAINER IN THE FRIDGE.)
POUR 6 CUPS OF PEANUT OIL INTO THE WOK OR DUTCH OVEN. THE OIL SHOULD COME AT LEAST HALWAY UP. HEAT OIL TO 375º F.
PREPARE A WIRE RACK COVERED WITH SEVERAL LAYERS OF PAPER TOWELS.
ADD 1 CUP OF THE FLOUR MIXTURE TO A LARGE BOWL. POUR IN 1/4 CUP VODKA AND 2/3 CUP OF SODA WATER USING A PAIR OF CHOPSTICKS AND STIRRING VIGOROUSLY UNTIL THE INGREDIENTS ARE BARELY COMBINED.
DIP THE CRABS, SHRIMP AND VEGETABLES IN THE BATTER, A FEW PIECES AT A TIME, LETTING THE EXCESS DRIP OFF BEFORE EASING THEM INTO THE WOK. DON'T CROWD THE PAN. YOU MAY HAVE TO ADJUST THE HEAT, SINCE THE OIL TEMPERATURE WILL DROP WHEN YOU ADD INGREDIENTS.
WHEN EACH ITEM IS A NICE GOLDEN BROWN, REMOVE WITH TONGS AND DRAIN ON THE PAPER TOWELS.
ARRANGE THE SEAFOOD AND VEGETABLES ON A PLATTER. GARNISH WITH LEMON WEDGES.
SERVES 2