Tempura Whitby Scampi & Whitby Crab Cakes
Serves 4 as a main course,
Ready in about 50 minutes
Ready in about 50 minutes
- 350g Creamy Mashed Potatoes
- 200g Cooked Whitby Scampi Tails
- 150g Whitby White Crab Meat
- 150g Whitby Brown Crab Meat
- 60g Gruyere Cheese
- Chives Handful
- 50g Melted butter
- Lemon Juice 3 tspn
- Salt & Pepper To Taste
- Assortment of salad leaves
- Tempura Batter
- 200g Tempura Flour
- Sparkling Water
- Wasabi Mayonnaise
- Mayonnaise
- Wasabi (Japanese Horseradish) “English works well too”
Cooking Information
- In a food processor blend your scampi and crab and empty into a bowl with all other ingredients (make sure the potatoes are cool, this will help you shape the fishcakes). Shape the fish cakes using a little bit of flour (this will help the tempura batter stick).
- Next make the tempura batter - make it quite thick and leave lumps in it (this creates a crispier batter). Dip your scampi cakes into the batter and fry in hot oil around 160-170 degrees for 2-3 minutes. When cooked put to one side on kitchen paper to soak up excess fat.
- Add wasabi to mayonnaise to taste, I like it hot, but be careful with this stuff as it is quite warm. Add a little water so you can run the sauce around the plate. Arrange your leaves on plate, place your fishcakes on and voila! enjoy.
