Crispy Soft Shell Crab with Spicy Beans and Lemon Dressing
- Vegetable oil for deep frying
- 4 pieces soft shell crab
- Salt and pepper to taste
- Flour for dredging
- 1/2 cup prepared tempura batter
- Spicy Beans
- 1 oz (about 1/4 cup) pea shoots
- 1 oz (about 1/4 cup) daikon (white radish) sprouts
- Lemon Dressing
- 2 tablespoons orange tobiko (flying fish roe)
Spicy Beans:
- 1 tablespoon olive oil
- 1 tablespoon chopped shallots
- 1/2 tablespoon chopped garlic
- 5 oz (about 2 cups) haricots verts (baby green beans), blanched in salt water
- 2 teaspoons Chinese spicy bean paste
- Salt and pepper to taste
- 1 tablespoon brandy
Lemon Dressing:
- Juice of two lemons (6 to 8 tablespoons)
- 1/2 tablespoon Dijon-style mustard
- Dash of hot pepper sauce
- 2 tablespoons mayonnaise
- Salt and pepper to taste
- 2 tablespoons olive oil