Sesame crusted softshells

6 servings

Ingredients

Quantity Ingredient
1 oil; for frying
6.00 large softshells; cleaned
½ cup cornmeal
½ cup flour
¼ cup yellow sesame seeds
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 siporio beer
2.00 eggs; beaten
1 juice of 3 limes
2.00 tablespoon minced shallots
2.00 teaspoon chopped garlic
2.00 kaffir leaves
1.00 pounds cold butter; cubed
1 parsley; for garnish

Directions

Preheat the fryer. Season the softshells with salt and pepper. In a shallow bowl, combine the cornmeal, flour and sesame seeds together.

Season with salt and pepper. In a shallow bowl, whisk ½ cup of the beer and eggs together. Dip the softshells in the egg wash. Dredge the softshells in seasoned flour, coating the softshells completely.

Set the softshells aside. In a sauce pan, combine the lime juice, shallots, garlic, and kaffir leaves. Bring the liquid up to a boil and boil for 1 minute. Whisk in the cold butter, a cube at a time until all of the butter is incorporated. The sauce should be slightly thick and coat the back of the spoon. Season with salt and pepper.

Strain the sauce through a fine mesh strainer. Fry the softshells in the hot oil for 2 to 3 minutes on each side, or until golden-brown.

Remove the shells from the oil and drain on a paper-lined plate.

Season with salt and pepper. To assemble, spoon a small pool of the sauce in the center of each plate. Lay one softshell in the center of the sauce. Garnish with parsley. This recipe yields 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-25-1997

Recipe by: Emeril Lagasse

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