Tempura softshell crabs with oriental salad

2 servings

Ingredients

Quantity Ingredient
4.00 large softshell crabs
1 emeril’s essence; see * note
1.00 egg; beaten
⅔ cup flour
½ cup cornstarch
1.00 cup cold soda water
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === oriental salad ===
2.00 cup angel hair pasta; cooked, and tossed
1 ; with olive oil
½ cup julienned red peppers
½ cup julienned yellow peppers
¼ cup julienned red onions
½ cup julienned napa cabbage
2.00 tablespoon chopped cilantro
2.00 tablespoon sesame oil
1.00 tablespoon soy sauce
¼ cup chopped peanuts
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === gastrique ===
1.00 cup sugar
½ cup rice wine vinegar
¼ cup fresh orange juice
¼ cup fresh lemon juice
1 === garnish ===
2.00 tablespoon chopped peanuts
2.00 tablespoon chopped chives
3.00 long chives

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the deep-fat fryer. For the salad: In a mixing bowl, combine all the ingredients together. For the softshells: 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 softshell into the tempura batter, shaking off any excess. Remove the basket from the fryer. First, carefully holding the top of the softshell, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the softshell, top side down, into the oil. Fry for 2 to 3 minutes or until golden, flip the softshell over and continue frying for additional 2 to 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 softshell crabs around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Emeril’s Essence and the long chives. This recipe yields 2 servings.

Comments: The original recipe title as listed is “Tempura Softshell Crabs With Oriental Salad And Citrus Gastrique”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2288 broadcast 02-18-1997) Downloaded from their Web-Site -

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

03-08-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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