Recipe - Spider Roll (Soft Shell Crab Roll)

1 Softshell Crab
2 cup Tempura batter
1 Nori Sheet
One half cup Sushi rice
1/8 Alvocado
2 tablespoon Spicy mayonnaise; (recipe
follows)
Preheat oil to 350 degrees.
Dip softshell; rice, crab,
avacdo
; crab into tempura batter.
Fry crab, spicy mayonnaise
; until it turns golden
brown. Remove, and roll in
a jelly
; and place on paper towels
to drain., roll fashion.
; Cut into thirds. Place all
ingredients

ON BAMBOO MAT IN THE FOLLO
; nori

SPICY MAYONNAISE
3 Egg yolks**
1 teaspoon Shallot; (chopped)
One half Clove garlic
1 tablespoon Lime juice
2 teaspoon Seasoned rice vinegar
1 teaspoon Miso paste
2 teaspoon Green yuzo chile paste
2 teaspoon Cayenne pepper
1 One half cup Vegetable oil

TEMPURA BATTER
1 cup All purpose flour
One half cup Cornstarch
1 Whole egg beaten
1 cup Seltzer; up to 2
A few ice cubes

Place all ingredients except oil in blender. On medium speed, slowly add
the oil to emulsify into mayonnaise.

**RAW EGG WARNING

The American Egg Board states: "There have been warnings against consuming
raw or lightly cooked eggs on the grounds that the egg may be contaminated
with Salmonella, a bacteria responsible for a type of food
poisoning....Healthy people need to remember that there is a very small
risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, soundshelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell."

Tempura batter:

In a mixing bowl, blend the dry ingredients. Stir in the egg, and while
stirring, pour in the seltzer, One half cup at a time. Stir to completely
combine ingredients. Add enough seltzer so that the blend is the
consistency of unwhipped heavy cream. Stir in a few ice cubes to keep the
batter very cold.

Converted by MC_Buster.

Per serving: 3496 Calories (kcal); 329g Total Fat; (83% calories from fat);
7g Protein; 141g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges:
9 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 65 One half Fat; 0 Other
Carbohydrates

Recipe by: IN FOOD TODAY SHOW# INE189

Converted by MM_Buster v2.0n.