Tempura Crawfish

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 servings cayenne pepper 
• 0.5 cup roasted corn kernels 
• 1 tablespoon cornstarch 
• 1 pound crayfish deveined peeled
• 1 large eggs 
• 1 cup flour all-purpose
• 1 tablespoon green onions 
• 1  juice of lime 
• 2 servings kosher salt and pepper black freshly ground
• 1  optional: lemon cut into wedges
• 2 tablespoons mayonnaise light
• 1 teaspoon rice wine vinegar 
• 1 teaspoon salt 
• 0.5 cup soda water 
• 8 cups vegetable oil 

Equipment

• bowl
• whisk
• mixing bowl
• pot
• deep fryer

Directions

1. To begin, preheat the oil in a large pot or deep fryer to 375 degrees F for frying the crayfish.
2. For the batter: In mixing bowl, mix the flour, baking powder, corn starch and salt together, blending well. Next, add the egg and mix to incorporate. Then stir in the soda water and mix for a final time. Keep the batter cold until ready to use and stir again before each use.
3. For the sauce: In a bowl, using a hand whisk, blend the corn, mayonnaise and lime juice, whisk together well to evenly mix sauce. Then add the onions, and some salt, black pepper and cayenne to taste.
4. For the crayfish: Evenly split the crayfish into two portions. Coat the first half with the batter, and place in the preheated oil. Cook until fluffy and golden brown, 2 to 3 minutes.
5. Remove from the fryer and repeat the process with the remaining crayfish.
6. Serve with lemon wedges and prepared sauce.