Long Crab Roll Tempura

Crispy and light long crab roll tempura coated in a delicate batter, delivering a perfect crunch on the outside and a soft, savory filling inside, ideal as a snack or appetizer.

Ingredients

For the tempura:

• 8–10 Seafoodking long crab rolls (kanikama), whole or halved

• 100 g all-purpose flour

• 2 tbsp cornstarch

• 1 egg (cold)

• 200 ml ice-cold water

• A few ice cubes (to keep batter cold)

• Oil for deep frying

  
  

Optional dipping sauce (Tentsuyu):

• 2 tbsp soy sauce

• 2 tbsp dashi stock (or water)

• 1 tbsp mirin

• Optional: grated daikon or ginger

  
  

Instructions

1. Prepare the batter

   In a bowl, lightly beat the cold egg. Add ice-cold water, then sift in flour and cornstarch. Mix gently—do not overmix (the batter should be slightly lumpy). Keep the batter cold by placing the bowl over ice.

   
   

2. Heat the oil

   Heat oil in a deep pan to 170–180°C. (Tip: drop a bit of batter—if it floats and sizzles, it’s ready.)

   
   

3. Coat the crab rolls

   Lightly dust the crab rolls with flour (this helps the batter stick). Dip into the tempura batter until evenly coated.

   
   

4. Fry the tempura

   Carefully place into hot oil. Fry for 2–3 minutes until light golden and crispy. Do not overcrowd the pan.

   
   

5. Drain and serve

   Remove and drain on paper towels or a rack. Serve immediately with dipping sauce.