Tempura Crab Stick with Welna Tempura Batter Mix

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Take each crab stick and cut it lengthwise in half, but do not cut all the way through — leave about 1 cm uncut at the top.

Step 2

Rotate the crab stick 90°, and make several thin vertical cuts halfway through the width, again not slicing completely.

Step 3

Gently press the base and fan it out. The cuts will cause it to spread like a fan or flower.

Step 4

Place Ice-cold water in a mixing bowl. Add dry mix to Ice-cold Water in a ratio of 1:1.6. Mix with wire whisk quickly until large lumps disappear. (Do not over-mix.)

Step 5

Optional: Place the bowl of batter over another bowl of ice to keep it cold throughout frying.

Step 6

Pat ingredients dry and coat with dry batter mix. (This will help prevent hot oil from splattering while frying.)

Step 7

Dip into prepared tempura batter, coating completely.

Step 8

Preheat the cooking oil to 330°-350°F (165°-175°C) depending on the type and size of ingredients fried. Lightly drain off excess batter and drop gently into oil. Fry in batches to avoid crowding. (For crispier tempura,drizzle batter on top as it fries.) Fry until golden brown, turning once to brown evenly. Remove and drain thoroughly.

Step 9

Serve hot with tempura dipping sauce (tentsuyu).