Title: Soft Shell Crab with Tempura Batter And Dipping Sauces
Categories: Cklive20, Pdate
Yield: 1 servings

-------------------------------TEMPURA BATTER-------------------------------
3/4 c Flour
2 ts Baking powder
1 c Seltzer water; ice cold
Salt and cayenne pepper; to
-taste

-------------------------------BALSAMIC SYRUP-------------------------------
2 1/2 c Balsamic vinegar
1 c Port wine
1 Onion; diced

------------------------------RED PEPPER SYRUP------------------------------
3 c Red pepper juice
1/4 c Honey
1 c Port wine
Salt; to taste
1/4 ts Arrowroot

--------------------------------WASABI CREAM--------------------------------
1/4 c Wasabi powder
1/4 c Water
1/2 c Creme fraiche
1 1/2 tb Lemon juice
Salt; to taste

TEMPURA BATTER:

Whisk together ingredients. Can be used for up to 1 hour. Keep cold!

BALSAMIC SYRUP:

Put all ingredients together and reduce over medium heat, down to 1/4 of
its liquid. Strain and discard onion.

RED PEPPER SYRUP:

Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken
with the arrowroot.

WASABI CREAM:

Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season
with salt.

Converted by MC_Buster.

Per serving: 1836 Calories (kcal); 35g Total Fat; (22% calories from fat);
15g Protein; 260g Carbohydrate; 107mg Cholesterol; 1067mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 3 Fruit; 7
Fat; 5 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9313

Converted by MM_Buster v2.0n.