Crab & Scallop stuffed Red Hibiscus Tempura
by Clover Ng
@ 11 Feb 2014
4 red hibiscus, pistils removed
100g tempura flour, extra for dredging
Cooking oil, for deep-frying
A piece of honeycomb
Crab & Scallop Filling
4 scallops
100g crabmeat
2g shredded chives
30ml chili crab sauce
2ml yuzu juice
Salt, to taste
For the crab & scallop filling: Pound the scallops in a mortar with a pestle to a sticky paste. Add in the remaining ingredients and mix until well incorporated. Season to taste with salt. Shape the crab and scallop paste into a ball and place into the center of each red hibiscus. One by one wrap the petals of the red hibiscus around the paste and finally closing the tip with a slight twist. Dredge the stuffed red hibiscus with tempura flour and shake off excess flour. Mix the tempura flour and cold water in a mixing bowl until the batter is lumpy. Dip the stuffed red hibiscus into the batter holding the tip of the petals where it has a slight twist and slowly lower the stuffed red hibiscus into the hot cooking oil at 175°C but do not let go of the red hibiscus. After about 45 seconds the batter around the red hibiscus should have set properly and you can let go and deep-fry for about another minute. Remove the deep-fried stuffed red hibiscus from the hot cooking oil and drain well on absorbent paper towels.
Serve the deep-fried red hibiscus tempura with a piece of honeycomb taking care not to break the honeycomb. Serves 1
