JALAPEÑO KANI POPPERS
FOR THE JALAPEñOS:
- About 40-45 jalapeños
- 16pz fake crab
- 1/4 cup mayo
- 2-3 Tbsp sriracha
- 3/4 c bread crumbs (I used GF)
- 1 Tbsp soy sauce
TEMPURA BATTER:
- 2 cups rice flour
- 1 cup corn starch
- 1 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 2 cold cups seltzer (the colder the crispier!)
Cooking steps
Step 1
Using a very sharp knife, core each jalapeno removing alll the seeds and ribs. Set aside. Place remaining popper ingredients into a food processor. Pulse until it resembles the texture of ground meat. Place the entire mixture into a ziptop bag and snip on corner. Squeeze bag gently into the center of each jalapeño.
Step 2
Set a medium sized pot over medium high heat and fill half way with oil. Combine tempura ingredients in a large bowl and mix well.
Step 3
The colder the batter the crispier they will be. Once the oil is hot, place each jalapeño in batter to fully coat and then immediately into the oil. Fry for 3-4 minutes until golden brown. Remove from oil and place on a cooling rack.
Step 4
Serve with ponzu and or spicy mayo and enjoy.
