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Tempura Softshell Crabs With Oriental Salad

The original recipe title as listed is "Tempura Softshell Crabs With Oriental Salad And Citrus Gastrique".

Type: Shellfish
Courses: Salads
Serves: 2 people

Recipe Ingredients

4 cups 948mlSoftshell crabs (large)
  Emeril's Essence - see * Note
1   Egg - beaten
2/3 cup 41g / 1.4ozFlour
1/2 cup 31g / 1.1ozCornstarch
1 cup 198g / 7ozCold soda water
  Salt - to taste
  Freshly-ground black pepper - to taste
  Oriental Salad
2 cups 474mlAngel hair pasta - cooked, and tossed with olive oil
1/2 cup 118mlJulienned red peppers
1/2 cup 118mlJulienned yellow peppers
1/4 cup 15g / 0.5ozJulienned red onions
1/2 cup 118mlJulienned napa cabbage
2 tablespoons 30mlChopped cilantro
2 tablespoons 30mlSesame oil
1 tablespoon 15mlSoy sauce
1/4 cup 36g / 1.3ozChopped peanuts
  Salt - to taste
  Freshly-ground black pepper - to taste
  Gastrique
1 cup 198g / 7ozSugar
1/2 cup 118mlRice wine vinegar
1/4 cup 59mlFresh orange juice
1/4 cup 59mlFresh lemon juice
  Garnish
2 tablespoons 30mlChopped peanuts
2 tablespoons 30mlChopped 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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