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Author Notes: A hybrid between Japanese and Creole cuisines, you have to see for yourself to believe how flavorful these little bites are. —DinnerDiva PGH
Makes 2 pounds crawfish; 1.5 cups remoulade
- 1 quart fry oil
- 2 pounds crawfish tail meat, cleaned
- 2 cups sake
- 12 ounces tempura batter mix (by weight)
- 2 teaspoons Creole seasoning
- 1/4 cup freshly-squeezed lemon juice
- 1/2 cup ketchup
- 1/2 cup mayonaise
- 1 tablespoon horseradish
- 1/2 teaspoon hot sauce
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon minced garlic
- 1/4 teaspoon salt
- 1 pinch pepper
- 1 scallion, finely chopped
- Heat oil in deep fryer to 365 degrees F.
- Soak crawfish tail meat in sake for at least 15 minutes.
- Mix tempura flour and Creole seasoning well in a large mixing bowl.
- To make remoulade, whisk all ingredients, except scallion, in a medium bowl. Keep refrigerated.
- When oil is ready for frying, drain crawfish. Working in small batches, pick up a few tail meat pieces at a time and coat well with tempura mix. Fry them for 1-2 minutes, depending on size until they float to the surface and internal temperature reads 165 degrees F. Place on paper towel.
- Serve crispy crawfish with remoulade, garnished with sliced scallion.
- This recipe was entered in the contest for Your Best One-Bite Party Snack
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