Crunchy Crawfish Tempura in a Long Handle Wok
Crunchy Crawfish Tempura in a Long Handle Wok
ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 cup cold water
- 1 egg yolk
- 2 egg whites, lightly beaten
- 1 pound medium-sized crawfish, peeled, cleaned, tails left on
- 2 cups vegetable oil, for frying
steps
- 1.
Set up your Barebones Long Handle Wok over a live-fire and heat the vegetable oil to 375°F (190°C).
- 2.
In a large bowl, combine the flour, cornstarch, and salt. Create a well in the center of this dry mixture.
- 3.
Add the egg yolk and cold water to the well, mixing until the batter is just combined but slightly lumpy.
- 4.
Gently fold in the lightly beaten egg whites to maintain a light texture.
- 5.
Dip each crawfish into the batter, ensuring the tails remain uncoated for a beautiful presentation.
- 6.
Carefully place the battered crawfish into the hot oil using a slotted spoon, frying in batches for about 1½ minutes or until golden brown.
- 7.
Once cooked, transfer the tempura to a plate lined with paper towels to absorb excess oil.
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