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Off the Menu: King crab tempura at Resorts World Las Vegas

Joseph Elevado, executive chef of Zouk Group at Resorts World Las Vegas, shares his secret to making this king crab dish rule. | By Leanne Philip | December 22, 2022

It’s a vibe.

No, we’re not talking about Las Vegas – though anyone who has visited the bustling city would surely agree. In this case, we’re referring to Fuhu, the popular restaurant celebrated for originating “vibe dining,” otherwise known as the intersection between nightlife and fine dining. And at the top of everyone’s dinner party guest list is Joseph Elevado, the executive chef behind the delicious contemporary Asian cuisine on offer each night.

Says Elevado, “Fuhu is a vibe, it’s a party ... a place where [guests] can enjoy great food and unwind and let loose with their friends and family.”

What’s the best way to enjoy when feasting at a modern China-meets-all-night Las Vegas party restaurant? With a crowd-pleasing dish of course. King crab tempura: slender sticks of crab, lightly battered and fried to just-under golden brown, and then layered to form a regal tower atop a pool of amazu aioli. The delicate plate is a must-order when eating at Fuhu. For those dining (and cooking) at home, chef offers one piece of important advice: cold batter is key. That’s how you create a light and airy dish that will have everyone at your dinner party raving.

Chef would know – for Elevado, entertaining a crowd comes naturally. The talented cuisinier (who cut his teeth at Nobu in New York, training under famed names such as chefs Nobu Matsuhisa and Masaharu Morimoto) says, “Food is family … lots of dishes, three to four courses. And don’t forget the wine and tequila!”

Which leaves only one thing left to say: Cheers! Well, that and let’s eat!

King Crab TempuraKing Crab Tempura

Makes one serving

Tempura batter ingredients 

- 150 milliliters cold water

- 150 milliliters sparkling water

- 30 grams potato starch

- 150 grams all-purpose flour

- 1 medium egg yolk, chilled

Ponzu ingredients

- 120 milliliters rice wine vinegar

- 60 milliliters soy sauce

- 10 milliliters lemon juice

Amazu ingredients

- 12 ounces rice wine vinegar

- 5 ounces sugar

- ¼ ounce salt

Amazu aioli ingredients

- 4 ounces amazu

- 2 ounces ponzu

- 1 quart Best Foods mayonnaise

King crab tempura ingredients

- 5 ounces King crab legs, shelled

- Tempura batter, as needed

- All-purpose flour, as needed

- ½ ounce shaved red onion

- 1 ounce amazu aioli

- Micro cilantro or 3 sprigs of cilantro leaves

Tempura batter preparation

Prepare a large stainless-steel bowl with ice.

In a separate bowl, sift potato starch and cake flour.

Crack the egg into a small stainless-steel bowl and whisk lightly with water and sparkling water.

In the small bowl with the egg and water mixture, add the flour and starch one quarter at a time, gently whisking. Do not over mix, some lumps are OK.

Batter should pass through your fingers and coat them lightly; it should not be thick and doughy.

Ponzu preparation

In a bowl, combine ingredients and mix well. Reserve for later.

Amazu preparation

In a bowl, combine ingredients and mix well. Reserve for later.

Amazu aioli preparation

In a bowl, combine ingredients and mix well. Reserve for later.

King crab tempura preparation

Preheat oil to 356 F (180 C). Note: You can test your oil to see if it’s hot enough by adding a drop of batter – if the batter drops halfway down and sizzles back up, it’s ready.

Coat king crab legs in a thin layer of flour and dip them in tempura batter.

Once cooked, place king crab legs on a wire rack or a paper towel to allow excess oil to drip off.

In the bottom of a serving bowl, place amazu aioli.

Carefully plate the tempura in the center of the amazu aioli.

In a bowl, toss the red onion in ponzu sauce.

Place the dressed onions on top of the king crab tempura.

Garnish with the cilantro.

Serve right away and enjoy!

(Recipe from Joseph Elevado, executive chef of Zouk Group at Resorts World Las Vegas, 2022.)

Leanne Philip is a content marketing manager at Hilton. She has written for numerous print and digital platforms, including Travel + Leisure, The Atlantan and Barneys New York.

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