| 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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