Tempura soft-shell crabs with oriental salad and citrus gast

1 Servings

Ingredients

Quantity Ingredient
4 larges Soft-shell crabs
Essence
1 Beaten egg
⅔ cup Flour
½ cup Cornstarch
1 cup Cold soda water
Salt and pepper
2 cups Angel hair pasta; cooked and tossed with olive oil
½ cup Julienned red peppers
½ cup Julienned yellow peppers
¼ cup Julienned red onions
½ cup Julienned napa cabbage
2 tablespoons Chopped cilantro
2 tablespoons Sesame oil
1 tablespoon Soy sauce
¼ cup Chopped peanuts
Salt and pepper
1 cup Sugar
½ cup Rice wine vinegar
¼ cup Fresh orange juice
¼ cup Fresh lemon juice
2 tablespoons Chopped peanuts*
2 tablespoons Chopped chives*
3 Long chives*

Directions

ORIENTAL SALAD

GASTRIQUE

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 <molony@...> on Feb 27, 1998

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