TEMPURA SOFT SHELL CRAB WITH BOK CHOY "KIM CHEE" STYLE IN A BENITO SOY BROTH
BY CHEF KEVIN COTTLE
Chef Kevin Cottle is the Executive Chef at Jordan Caterers, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.
Jordan Caterers has perfected the art and science of menu planning, consultation, event planning, decorating, professional service and, most of all, the creation and presentation of food you and your guests won't soon forget. Click here to visit Jordan's website.
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INGREDIENTS: CRAB
| 1c | Tempura batter (mix with water) |
| 3ea | Soft shell crab |
| 2head | Baby bok choy (cut into 1/4) |
PROCEDURE:
- Clean the crab by cutting tail, gills, eye, and mouth area.
- Dip in batter then place in a 350-375 degree oil bath fry off for about 3-5 minutes.
INGREDIENTS: BROTH
| 2c | Water |
| 1/2c | Ponzu sauce |
| 1T | Dashi powder (any Asian market will have this) |
| 1pn | Benito flakes (any Asian market will have this) |
| 1tsp | Minced fresh ginger |
| 1/4c | Rice wine |
PROCEDURE:
- Mix all together bring all to a simmer for 20 minutes.
- Then pull off stove and let it come to room temperature.
- When cooled stain and reserve.
- You must heat this to a quick boil when ready to use.
INGREDIENTS: KIM CHEE STYLE MARINADE
| 1T | Garlic chili paste |
| 3oz | Rice wine vinegar |
| 1T | Cilantro |
| 2oz | Honey |
| 2oz | Soy sauce |
| 1tsp | Fish sauce |
| 2T | Minced pickled ginger |
PROCEDURE:
- Mix all together them coat the bok choy.
- In an air tight container or zip lock bag for a 24 hour period.
- It will keep for 5 days.
