Tempura Softshells With Oriental Salad And Citrus Gastrique

Recipe Ingredients

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
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Julienned red bell peppers
1/2 cup	118ml	Julienned yellow bell peppers
1/4 cup	15g / 0.5oz	Chopped red onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Julienned Chinese cabbage
2 teaspoons	10ml	Chopped garlic
1/4 lb	113g / 4oz	Angel hair pasta - cooked until tender
		And tossed with
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Sesame oil
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Chopped fresh cilantro leaves
1/4 cup	36g / 1.3oz	Chopped peanuts
4 cups	948ml	Soft-shell crabs (large)
		Vegetable oil - for deep frying
2/3 cup	41g / 1.4oz	Flour
1/2 cup	31g / 1.1oz	Cornstarch
1 cup	198g / 7oz	Egg - beaten (large)
1 cup	198g / 7oz	Ice-cold soda water
		Bayou Blast - see * Note
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a small nonreactive saucepan, combine the sugar, vinegar, and fruit juices, bring to a boil, and cook until reduced by three-fourths, or the mixture has thickened like syrup. Remove from the heat and pour the mixture into a small glass bowl. Let cool completely.

Heat the olive oil in a medium-size saute pan over medium heat. Add the peppers and onions and season with salt and pepper. Cook, stirring for 2 minutes. Add the cabbage and cook, stirring, for 2 minutes. Season again with salt and pepper. Remove from the heat and stir in the garlic. Pour the mixture into a medium-size mixing bowl and let cool. Add the pasta and toss well. Add the sesame oil, soy sauce, cilantro, and peanuts, season with salt and pepper, and toss again. Set aside.

To clean the crabs, use a pair of kitchen shears to cut them across the face. Remove the eye sockets and the lower mouth. Season with salt and pepper. Preheat the fryer. In a medium-size mixing bowl, combine the flour, cornstarch, egg, and soda water and mix well to make a smooth batter. Season with salt and pepper. Dip each crab into the tempura batter, shaking off any excess. Carefully holding the top of each crab, drag the legs through the oil for 5 seconds to allow the individual legs to fry separately. Then carefully flip the crabs top-side down into the oil. Fry until golden brown, 2 to 3 minutes. Turn the crabs over with tongs and continue frying for another 2 to 3 minutes. Drain on paper towels. Season with Bayou Blast.

To serve, mound the cabbage mixture in the center of a platter. Arrange the crabs around the cabbage mixture. Drizzle the gastrique over the entire platter and garnish with the parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - adapted from his EMERIL'S TV DINNERS (c) 1998 - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-SP03 broadcast 10-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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