April 18, 2014
Crisp inari pockets with spicy crab
Makes 12 pieces
Spicy crab mix
6 oz snow crab meat, squeezed dry
3 oz mayonaise
1 oz siracha
½ oz sesame oil
1 tbl blackening seasoning
2 teas lemon juice
2 tbl chopped cilantro
2 tbl chopped scallions
1 clove chopped garlic
3 cups cooked and warm medium grain (sushi rice- calrose or similar)
Mix all ingredients thoroughly and reserve.
Open inari pocket and stuff mix into pocket ¾ full.
Close pockets, place on tray and chill slightly.
Meanwhile, heat your fry oil to 325 degrees and be cautious as always with hot oil. Assemble tempura batter of 1 egg, 1 cup flour and 1 cup water; mix but do not overmix.
Dip chilled inari pockets into the batter and then into oil. Fry until golden brown and remove onto towel lined plate. Drizzle with a bit of siracha sauce.
Enjoy while still crispy with a touch of any desired dipping sauce.