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Tempura Roasted Peppers With A Fresh Crab Salad

  • Yield: 4 servings


  • 4 large red peppers, roasted, seeded and cut into 1-inch strips
  • Salt
  • Freshly ground black pepper
  • 2/3 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • 1 cup ice-cold soda water
  • 1/2 teaspoon salt


  • Preheat the fryer to 350ºF.
  • Season the peppers with salt and pepper. Set aside. In a mixing bowl, combine the remaining ingredients together and mix well. Dip each slice of pepper in the batter, coating completely and letting the excess drip off. Carefully lay the peppers in the hot oil. Fry until crispy and slightly golden, about 2 minutes. Fry in batches. Remove and drain on paper towels. Season with salt.