Spicy Tempura Crab Stick

<b>Spicy Tempura Crab Stick</b>


Crab stick

2 pieces


7 tablespoons

RosDee Menu Crispy Flour Original Flavor

1/4 cup

Green Oak lettuce


Red Oak lettuce


Cherry Tomato

5 pieces

Sliced Radish

5 pieces



Seaweed sheet for rolling Enokitake

1/5 slice

Baisen Goma Creamy Sauce
(Ajinomoto Salad Dressing Brand)

3 tablespoon

Lime juice

1/4 teaspoon

RosDee Menu Yum Woon Sen

3/4 teaspoon

Minced Red bird's eye chili

1/4 teaspoon

Goma-Shoyu Salad Dressing
(Ajinomoto Salad Dressing Brand)

1/8 teaspoon

Vegetable oil for deep frying Crab Stick Tempura


Cooking Method:

How to prepare Crab stick tempura

  1. Put the knife on the crab sticks to 30° and slant them into 2 pieces per stick.
  2. Place the crab sticks on the Enokitake and roll with the seaweed sheets (cut into 1 cm wide).
  3. Make the Tempura batter by mixing RosDee Menu Crispy Flour Original Flavor with cold water, at the ratio of 1 flour : 7 cold water. Stir it until well combined.
  4. Set the pan to medium heat, dip Crab Enokitake Rolls into the flour.Then, dip into the Tempura batter.
  5. Deep fry until they turn golden brown and drain the exessive oil.

How to prepare Spicy Seafood Sauce

  1. Mix Baisen Goma Creamy Sauce (Ajinomoto Salad Dressing Brand),
    Goma-Shoyu Salad Dressing (Ajinomoto Salad Dressing Brand), RosDee Menu Yum Woon Sen
    , and minced red  red bird’s eye chili. Stir until well combined.
  2. Add lime juice and  stir them well.

How to serve

  1. Decorate the dish with salad vegetables, green oak lettuces, red oak lettuces, cherry tomatos, and sliced radishes.
  2. Place the Crab Stick Tempuras to the dish. Then,  pour the Spicy Seafood Sauce before serve.


  • Use cold water to mix with RosDee Menu Crispy Flavor (Original Flavor) to make the Tempura batter. This will make it crispy when deep fried. Test it first by dropping it into the pan, if it flicks then it is ready. Also, deep fry little at a time to prevent the Tempura from being too oily.
  • Spicy Seafood sauce is able to be kept in a sealed container in 1-5 °C for 2
  • Adjust the spiciness of the Spicy Seafood Sauce with different amount of chili.

Cooking time: 15-20 mins

Cost:  24 baht

Recommended selling price: 80-120  baht