Tempura Softshell Crabs With Oriental Salad

Recipe Ingredients

4 cups	948ml	Softshell crabs (large)
		Emeril's Essence - see * Note
1		Egg - beaten
2/3 cup	41g / 1.4oz	Flour
1/2 cup	31g / 1.1oz	Cornstarch
1 cup	198g / 7oz	Cold soda water
		Salt - to taste
		Freshly-ground black pepper - to taste
		Oriental Salad
2 cups	474ml	Angel hair pasta - cooked, and tossed with olive oil
1/2 cup	118ml	Julienned red peppers
1/2 cup	118ml	Julienned yellow peppers
1/4 cup	15g / 0.5oz	Julienned red onions
1/2 cup	118ml	Julienned napa cabbage
2 tablespoons	30ml	Chopped cilantro
2 tablespoons	30ml	Sesame oil
1 tablespoon	15ml	Soy sauce
1/4 cup	36g / 1.3oz	Chopped peanuts
		Salt - to taste
		Freshly-ground black pepper - to taste
		Gastrique
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Rice wine vinegar
1/4 cup	59ml	Fresh orange juice
1/4 cup	59ml	Fresh lemon juice
		Garnish
2 tablespoons	30ml	Chopped peanuts
2 tablespoons	30ml	Chopped chives
3		Long chives

Recipe Instructions

* 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.

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

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