Tempura Red Rock Crab

Last week when I visited Chinatown in Queens I bought a large packet of tempura flour.. While I was walking around fish seller corner,a fish seller yell loud out to me to buy this and that. Suddenly I saw a bunch of live Red Rock Crab in the basket!! I'm a crab lover but never try red-rock-crab yet! ! The price is not bad at all :$1.99 a pound!! not bad...huh? I didn't realise I still have a packet of the same brand of tempura flour in my pantry. Well,I better use some now since it's have expiration date on it ,right? Who can resist a crispy and meaty deep-fried tempura red rock crab? Deep-fry tempura is a popular appetizer or main dish in Japanese cuisine.

Ingredients:
2 red rock crabs,clean ,scrub and cut into 1/2 each
1 cup tempura flour+1 tsp sea salt+1 tsp ground white pepper(any brand)
enough oil for deep fry

Tempura sauce:
1/2 cup soy sauce
1/4 cup water
3 tbsp mirin
1 tbsp sugar
1 tsp dashi powder
some grated old ginger

Method:
1:Clean,scrub and cut crabs thoroughly.Use metal meat mallet or the dull side of chopper to break the big claw in order to get some cracks.
2: Heat fryer or deep skillet with enough oil at medium high heat.Coat clean crab with tempura flour mixture.If the crab shell is too dry,sprinkle some water on it first before coat with dry tempura mixture.
3:Fry coated tempura crabs for 2-3 minutes(depend on the size ) or until lightly golden brown.Do not over fried ,this crab is quite meaty.
4:Remove cooked crabs to a paper towel to remove excess oil.Serve warm with warm tempura sauce or without.

Tempura Sauce:
Combine all tempura ingredients in heavy sauce pot at medium heat.When sauce rolling boil,remove and let it cool to warm.