Recipes
Ken Oringer's Soft Shell Crab Tempura with Celery Root Puree and Black Pepper-Garlic Sauce
Episode 110: Black Pepper Garlic Sauce
Serves 4
Ingredients
1 large or 2 small Celery Root(s), peeled and cut into 1-inch dice
6 ounces Hondashi
2 tablespoons Butter
6 ounces water
4 ounces Black Pepper-Garlic Sauce
4 soft shell crabs, cleaned
1 cup rice flour
1 cup all-purpose flour
2 cups soda water, chilled
1/4 cup chives, chopped
6 shiso leaves
canola oil
kosher salt
cilantro to garnish
Directions
- Combine diced celery root, hondashi, butter and water in a saucepan and simmer until the celery root is tender. Transfer to a blender and puree until smooth.
- Mix celery root puree with the Black Pepper-Garlic sauce and set aside
- In a wok or large sauté pan, heat 2 inches of oil to 350 degrees Fahrenheit
- Make tempura batter by combining both flours with the soda water and chives and mix gently. Dip crabs in batter and then place in oil, cooking approximately 1 1/2 to 2 minutes per side. Remove and place on a plate lined with paper towels. Repeat with shiso leaves, dipping in the batter, then briefly frying, draining and sprinkling with salt.
- Place crab tempura on plate, gently glaze with sauce and serve with more sauce for dipping, the fried shiso leaves, and garnished with cilantro
Cooking Tips
Chopping Herbs
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