Shiitake Tempura with Truffled Edamame Puree and Shallot Broth Recipe | Ming Tsai | Food Network

Ingredients

• 3 ounces chilean sea bass or other fatty white fish
• 1 egg
• 1/4 cup heavy cream
• Salt and black pepper to taste
• 1/2 pound crab leg meat, picked over
• 1/4 cup chopped chervil
• Canola oil
• 12 large shiitakes, cleaned (a combination of shiitakes and morels are also nice)
• 2 cups rice flour
• Soda water
• 1/2 cup sliced shallots
• 2 cups chicken stock
• 1 cup fresh edamames
• 1 tablespoon truffle oil
• 1 tablespoon butter
• 2 tablespoons chopped black truffles
• Salt and white pepper to taste