Ingredients
Soft shell crab 90 gm
Asparagus 50 gm
Tempura flour 100 gm
Sesame oil 10 ml
Black pepper 05 gm
Soya sauce 10 gm
Scallion (spring onion) 50 gm
Sliced Red onion 50 gm
Flat Parsley 50 gm
Garlic 35 gm
Extra virgin olive oil 25 ml
Red wine vinegar 15 ml
lemon wedge 1 pc
Fine chopped onion 25 gm
Dried Oregano 5 gm
Crushed Black Pepper 5 gm
Salt to taste
Preparation
Method Clean and cut the crab, asparagus dip in Tempura flour and fry. Thinly Sliced onion and spring onion keep in cold water
Chimichurri sauce Onion, Garlic, flat parsley and Oregano Finely Chopped and Soaked in Equal Quantity of water, Red wine Vinegar and Olive Oil. for few hours then dress the sliced onion and spring onion and serve with crab and asparagus tempura.
