Tempura softshells with oriental salad & citrus gastrique
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | sugar |
| ½ | cup | rice wine vinegar |
| ¼ | cup | fresh orange juice |
| ¼ | cup | fresh lemon juice |
| 1.00 | tablespoon | olive oil |
| ½ | cup | julienned red bell peppers |
| ½ | cup | julienned yellow bell peppers |
| ¼ | cup | chopped red onions |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ½ | cup | julienned chinese cabbage |
| 2.00 | teaspoon | chopped garlic |
| ¼ | pounds | angel hair pasta; cooked until tender |
| 1 | and tossed with | |
| 1.00 | tablespoon | olive oil |
| 2.00 | tablespoon | sesame oil |
| 1.00 | tablespoon | soy sauce |
| 2.00 | tablespoon | chopped fresh cilantro leaves |
| ¼ | cup | chopped peanuts |
| 4.00 | large | soft-shell crabs |
| 1 | vegetable oil; for deep frying | |
| ⅔ | cup | flour |
| ½ | cup | cornstarch |
| 1.00 | large | egg; beaten |
| 1.00 | cup | ice-cold soda water |
| 1 | bayou blast; see * note | |
| 1.00 | tablespoon | finely-chopped fresh parsley leaves |
Directions
* 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.
Recipe 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000