[THE ELECTRIC KITCHEN]

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HECO

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Crispy crabs
top spicy beans

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This dish was prepared by Robert Los Banos of Bali by the Sea at the Hilton Hawaiian Village on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com

Crispy Soft-Shell Crab

Vegetable oil for deep frying
4 pieces soft- shell crab
Salt and pepper, to taste
Flour, for dredging
1/2 cup prepared tempura batter
2 tablespoons orange tobiko (flying fish roe), for garnish
1/4 cup pea shoots
1/4 cup daikon sprouts
>> Spicy Beans:
1 tablespoon olive oil
1 tablespoon chopped shallots
1/2 tablespoon chopped garlic
2 cups baby green beans, blanched in salt water
2 teaspoons Chinese spicy bean paste
Salt and pepper, to taste
1 tablespoon brandy
>> Lemon dressing:
1/2 tablespoon Dijon mustard
Juice of two lemons (6 to 8 tablespoons)
Dash hot pepper sauce
2 tablespoons mayonnaise
Salt and pepper to taste
2 tablespoons olive oil

Heat oil to 375 degrees.

Season crab with salt and pepper; lightly dredge in flour and coat with tempura batter. Deep-fry until golden brown; drain on paper towels.

To makes beans: In a hot skillet, add oil, shallots and garlic. Sauté until shallots are soft. Add beans, bean paste, salt and pepper. Sauté just to heat the beans. Add brandy and cover; lower heat and cook 1 minute.

To make dressing: Blend all ingredients well and chill 30 minutes. Makes about 1/2 cup.

To serve: arrange beans on plate, top with pea shoots, daikon sprouts and crab. Drizzle with dressing and top with tobiko. Serves 4.

Nutritional information unavailable.

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"Hawaii's Kitchen" is in reruns. The show airs at 5:30 p.m. Sundays on KHON/Fox. For recipes, see www.suresave.com.

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