Tempura of soft-shell crab with coconut milk furikake

Name: Tempura of soft-shell crab with coconut milk furikake
Ingredients: soft shell crab; Tempura flour; gua bao's; Furikake

The bun is nice and airy and pairs perfectly with the warm crab.

Ingredients

soft shell crab

Tempura flour

gua bao's

Furikake

First make a tempura batter.
For this, mix the flour with cold (carbonated) water until you have a yogurt-thick batter.
Steam the buns until warm (oven or steamer basket).
Dip the crab in the batter and fry until crispy.
Cut in half (half is more than enough for a bun).
Top the bun with nice fresh lettuce and Caesar dressing.
Place the warm crab on top and garnish with the furikake.