Crab and avocado salad with tempura battered radish and avocado, charred radish.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Trident Seafoods and FOH.
Avocado and Crab Roll
INGREDIENTS
- 2 oz. Surimi crab
- 1 ea. Avocado, sliced thin
METHOD
- Shred surimi. Slice avocado.
- Place avocado fanned out onto plastic wrap. Place the surimi in the center running down the length of avocado slices. Roll up.
- Place in freezer to chill and slice par frozen for better consistency.
Tempura
INGREDIENTS
- 1 ea. Boxed tempura batter
- 1 ea. Avocado, quartered
- 1 ea. Green radish, sliced
METHOD
- Follow box instructions.
- Batter and fry avocado and tempura.
Ponzu Dressing
INGREDIENTS
- ¼ bottle Ponzu
- 1 tbsp. Soy sauce
- 1 tsp. Sesame oil
METHOD
- Whisk together.
