Recipe - Tempura Soft-Shell Crabs With Oriental Salad And Citrus Gast

4 lg Softshell crabs
Essence
1 Beaten egg
2/3 cup Flour
One half cup Cornstarch
1 cup Cold soda water
Salt and pepper

ORIENTAL SALAD
2 cup Angel hair pasta; cooked and
tossed with olive oil
One half cup Julienned red peppers
One half cup Julienned yellow peppers
One fourth cup Julienned red onions
One half cup Julienned napa cabbage
2 tablespoon Chopped cilantro
2 tablespoon Sesame oil
1 tablespoon Soy sauce
One fourth cup Chopped peanuts
Salt and pepper

GASTRIQUE
1 cup Sugar
One half cup Rice wine vinegar
One fourth cup Fresh orange juice
One fourth cup Fresh lemon juice
2 tablespoon Chopped peanuts*
2 tablespoon Chopped chives*
3 Long chives*

ESSENCE OF EMERIL SHOW#EE2288

Preheat the deepfat 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 23 minutes or until
golden, flip the softshell over and continue frying for additional 23
minutes. Remove from the fryer and allow to drain on a paperlined plate.
To assemble, mound the salad in the center of the platter. Arrange the
softshell 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 recipeludigest by molony molony@scsn.net on Feb 27, 1998