Tempura Soft Shell Crab and Asparagus with Yuzu Maui Onion Salad
Ingredients
- 2 cups rice flour
- 1 teaspoon chile powder
- 2 tablespoons raw sesame seeds
- 1 quart cold soda water
- 4 cleaned soft shell crabs, primes or hotels
- 12 medium, peeled asparagus
- 1 maui onion cut into thick 1/2-inch rings
- 1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work)
- 1/3 cup yuzu or ponzu or rice wine vinegar
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- 4 cups salad mix containing mizuna and tatsoi
Instructions
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