Name: Sesame Crusted Softshells
Ingredients: Oil; for frying; 6 lg Softshells; cleaned; 1/2 c Cornmeal; 1/2 c Flour; 1/4 c Yellow sesame seeds; Salt; to taste; Freshly-ground black pepper; to taste; 1 Siporio beer; 2 Eggs; beaten; Juice of 3 limes; 2 tb Minced shallots; 2 ts Chopped garlic; 2 Kaffir leaves; 1 lb Cold butter; cubed; Parsley; for garnish

As we come to Christ, then, empty-handed, claiming no merit of our own, but clinging by faith to His blood and righteousness, we are justified. We pass immediately from a state of condemnation and spiritual death to a state of pardon, acceptance, and the sure hope of eternal life. Our sins are blotted out, and we are “clothed” with the righteousness of Jesus Christ. In our standing before God, we will never be more righteous, even in heaven, than we were the day we trusted Christ, or we are now. Obviously in our daily experience we fall far short of the perfect righteousness God requires. But because He has imputed to us the perfect righteousness of His Son, He now sees us as being just as righteous as Christ Himself.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Emlive06	6	servings

INGREDIENTS

		Oil; for frying
6	lg	Softshells; cleaned
1/2	c	Cornmeal
1/2	c	Flour
1/4	c	Yellow sesame seeds
		Salt; to taste
		Freshly-ground black pepper; to taste
1		Siporio beer
2		Eggs; beaten
		Juice of 3 limes
2	tb	Minced shallots
2	ts	Chopped garlic
2		Kaffir leaves
1	lb	Cold butter; cubed
		Parsley; for garnish

INSTRUCTIONS

Preheat the fryer. Season the softshells with salt and pepper. In a shallow
bowl, combine the cornmeal, flour and sesame seeds together. Season with
salt and pepper. In a shallow bowl, whisk 1/2 cup of the beer and eggs
together. Dip the softshells in the egg wash. Dredge the softshells in
seasoned flour, coating the softshells completely. Set the softshells
aside. In a sauce pan, combine the lime juice, shallots, garlic, and kaffir
leaves. Bring the liquid up to a boil and boil for 1 minute. Whisk in the
cold butter, a cube at a time until all of the butter is incorporated. The
sauce should be slightly thick and coat the back of the spoon. Season with
salt and pepper. Strain the sauce through a fine mesh strainer. Fry the
softshells in the hot oil for 2 to 3 minutes on each side, or until
golden-brown. Remove the shells from the oil and drain on a paper-lined
plate. Season with salt and pepper. To assemble, spoon a small pool of the
sauce in the center of each plate. Lay one softshell in the center of the
sauce. Garnish with parsley. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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