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Title: Tempura Soft-Shell Crabs with Oriental Salad and Citrus Gast Categories: None Yield: 1 Servings 4 lg Soft-shell crabs Essence 1 Beaten egg 2/3 c Flour 1/2 c Cornstarch 1 c Cold soda water Salt and pepper -------------------------------ORIENTAL SALAD------------------------------- 2 c Angel hair pasta; cooked and -tossed with olive oil 1/2 c Julienned red peppers 1/2 c Julienned yellow peppers 1/4 c Julienned red onions 1/2 c Julienned napa cabbage 2 tb Chopped cilantro 2 tb Sesame oil 1 tb Soy sauce 1/4 c Chopped peanuts Salt and pepper ---------------------------------GASTRIQUE--------------------------------- 1 c Sugar 1/2 c Rice wine vinegar 1/4 c Fresh orange juice 1/4 c Fresh lemon juice 2 tb Chopped peanuts* 2 tb Chopped chives* 3 Long chives* ESSENCE OF EMERIL SHOW#EE2288 Preheat the deep-fat fryer. For the salad: In a mixing bowl, combine all the ingredients together. For the soft-shells: To clean, remove the tail, gills, and eyes. Season with salt and pepper. For the tempura batter: Whisk all the ingredients resulting in a smooth batter. Season with salt and pepper. Dip the soft-shell into the tempura batter, shaking off any excess. Remove the basket from the fryer. First, carefully holding the top of the soft-shell, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the soft-shell, top side down, into the oil. Fry for 2-3 minutes or until golden, flip the soft-shell over and continue frying for additional 2-3 minutes. Remove from the fryer and allow to drain on a paper-lined plate. To assemble, mound the salad in the center of the platter. Arrange the soft-shell around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Essence and long chives. Yield: 2 servings Posted to recipelu-digest by molony |