Spider Maki Tempura
Spider Maki Tempura (Deep fried soft shell crab sushi) with chef Johnson Lee from Fortuna Hotel Hanoi.
Japanese cuisine is famous for its ability to delight a gourmet while satisfying even the most health-conscious diner. This week, chef Johnson Lee from Fortuna Hotel Hanoi will present his creative recipe which combines the flavours and textures of two different Japanese dishes.
Ingredients:
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Chef Johnson Lee |
-Soft shell crab meat: 1 piece (120g)
-Roasted seaweed: 1 sheet
-Sushi rice (rice mixed with sushi vinegar): 180g
-Cucumber (thin sliced): 20g
-Mayonnaise: 20g
-Tempura powder: 150g
-Water: 210ml
-Teriyaki sauce: a little
-Nanami togarashi (assorted chilli pepper): 20g
Preparation:
Heat oil, deep fry soft shell crab.
Prepare the tempura coating by mixing tempura powder and water, and stir until it becomes sticky.
Lay the seaweed on a sushi mat. Place the Sushi rice first, then cucumber, mayonnaise, soft shell crab and roll. Cover the roll in the sticky tempura coating and fry in hot oil.
Strain the roll and cut into eight pieces. Pour a little Teriyaki sauce on top of the pieces and sprinkle with assorted chilli pepper.
You can enjoy this dish at the Emperor Restaurant in the Fortuna Hotel, 6B Lang Ha Street, Ha Noi.
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