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tempura soft-shell crabs with oriental salad and citrus gast

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 larges Soft-shell crabs

  2. Essence

  3. 1 Beaten egg

  4. cup Flour

  5. 1/2 cup Cornstarch

  6. 1 cup Cold soda water

  7. 2 cups Angel hair pasta; cooked and tossed with olive oil

  8. 1/2 cup Julienned red peppers

  9. 1/2 cup Julienned yellow peppers

  10. 1/4 cup Julienned red onions

  11. 1/2 cup Julienned napa cabbage

  12. 2 tablespoons Chopped cilantro

  13. 2 tablespoons Sesame oil

  14. 1 tablespoon Soy sauce

  15. 1/4 cup Chopped peanuts

  16. Salt and pepper

  17. 1 cup Sugar

  18. 1/2 cup Rice wine vinegar

  19. 1/4 cup Fresh orange juice

  20. 1/4 cup Fresh lemon juice

  21. 2 tablespoons Chopped peanuts*

  22. 2 tablespoons Chopped chives*

  23. 3 Long chives*

Instructions Jump to Ingredients ↑

  1. 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 on Feb 27, 1998

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