Crab stick tempura is a Japanese-inspired dish that consists of bite-sized pieces of surimi (imitation crab meat) coated in a light batter, deep-fried to a crispy golden brown, and served with a dipping sauce.
Crab sticks, also known as surimi, are a type of processed seafood product made from fish such as pollock or whitefish. The fish is cooked, pulverized, and reformed into a variety of shapes, including sticks, flakes, or chunks. Surimi is often flavored and textured to mimic the taste and texture of real crab meat.
To make crab stick tempura, the surimi sticks are typically coated in a light batter made from flour, cornstarch, and ice-cold soda water. The batter helps create a crispy exterior while keeping the inside soft and tender. The coated surimi sticks are then deep-fried in hot oil until golden brown and crispy.
Crab stick tempura is often served with a dipping sauce, such as:
1. Tempura sauce: A sweet and savory sauce made with dashi (a Japanese broth), soy sauce, and sugar.
2. Ponzu sauce: A citrus-based sauce made with soy sauce, vinegar, and citrus juice.
Some restaurants may also add additional ingredients or seasonings to their crab stick tempura, such as sesame seeds, grated daikon (Japanese radish), or grated ginger.
You can find crab stick tempura on the menus of various restaurants in the USA, including:
Some popular restaurant chains that may offer crab stick tempura include Benihana, P.F. Chang's, and Pei Wei Asian Diner.
I hope this introduction to crab stick tempura has piqued your interest and appetite!
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