Rosh Hashanah Recipe Box: Tempura Kani Salad
Hey KS Fans,
For those of you who are asking what is KANI? Well in the kosher world it is “imitation crab”.
Kani is a staple in many sushi rolls, but lately I have seen many a recipe that uses this slightly sweet tasting fish stick ingredient.
In my cafe I had used Kani to fake the “crab” salad and had quite the successful dish, but now I decided to tempura my crab stick and use it as a great crunchy topping to an asian inspired vegetable salad.
I was looking for something a little different and thought that it would make a terrific salad appetizer for a day meal on Yom Tov.
A few weeks ago I ate at Rivky E. house and she asked me to look at this recipe that she had seen for a Kani Sushi Salad.
At first glance I thought it was very similar to the Asian Fusion salad that I made in my store (I just did not add kani), however I thought
the dressing might be too mushy. Well Rivky made the salad and did a few tweaks to the dressing and raved about the delicious result. So I made her
write it up for me so I can share it with you all here on KS.
So if you are looking for something a little different yet very tasty to serve as a salad appetizer during the holidays – try these Kani Salads – they are both fantastic and real crowd pleasers!
Sarah
Tempura Kani Salad
yields 5-6 servings
Ingredients:
5-6 Tempura Sticks
11/2 cups flour
3 tbsp. water
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1 tsp. ginger
1 1/2 cup panko crumbs
2 heads romaine lettuce, chopped roughly
1 red onion, sliced
1 1/2 cups shredded carrots
1 red pepper, julienne
1 yellow pepper, julienne
1 orange pepper, julienne
2 avocado, sliced
For the dressing:
1/2 cup teriyaki
3 tbsp. dijonaise mustard
1 tsp. wasabi (optional if want less spicy)
Directions:
In a bowl, mix together 1 cup flour with water to make the tempura batter. Add the spices to the tempura batter and mix well.
Take your kani sticks and dredge first in 1/2 cup plain flour, then in tempura batter then in the panko crumbs.
In a small frying pan that has a little olive oil ( about 2 tbsp.)that has been heated, pan fry the coated kani sticks about 2-3 minutes on each side.
Remove and set aside on paper towels.
Assemble your salad -Mix together the lettuce, onions, carrots & peppers.
Plate your mixed salad, add slices of Avocado to the plate. Cut your kani sticks on the diagonal and place
onto the center of the salad.
Mix all your dressing ingredients together in a small bowl and drizzle lightly ontop of salad.
Serve.
