Yield: 1 Servings
Measure | Ingredient |
---|---|
4 larges | Soft-shell crabs |
\N \N | Essence |
1 \N | Beaten egg |
⅔ cup | Flour |
½ cup | Cornstarch |
1 cup | Cold soda water |
\N \N | Salt and pepper |
2 cups | Angel hair pasta; cooked and tossed with olive oil |
½ cup | Julienned red peppers |
½ cup | Julienned yellow peppers |
¼ cup | Julienned red onions |
½ cup | Julienned napa cabbage |
2 tablespoons | Chopped cilantro |
2 tablespoons | Sesame oil |
1 tablespoon | Soy sauce |
¼ cup | Chopped peanuts |
\N \N | Salt and pepper |
1 cup | Sugar |
½ cup | Rice wine vinegar |
¼ cup | Fresh orange juice |
¼ cup | Fresh lemon juice |
2 tablespoons | Chopped peanuts* |
2 tablespoons | Chopped chives* |
3 \N | Long chives* |
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 <molony@...> on Feb 27, 1998