Name: Tempura Soft-Shell Crabs with Oriental Salad and Citrus Gast
Ingredients: 4 lg Soft-shell crabs; Essence; 1 Beaten egg; 2/3 c Flour; 1/2 c Cornstarch; 1 c Cold soda water; Salt and pepper; 2 c Angel hair pasta; cooked and tossed with olive oil; 1/2 c Julienned red peppers; 1/2 c Julienned yellow peppers; 1/4 c Julienned red onions; 1/2 c Julienned napa cabbage; 2 tb Chopped cilantro; 2 tb Sesame oil; 1 tb Soy sauce; 1/4 c Chopped peanuts; Salt and pepper; 1 c Sugar; 1/2 c Rice wine vinegar; 1/4 c Fresh orange juice; 1/4 c Fresh lemon juice; 2 tb Chopped peanuts*; 2 tb Chopped chives*; 3 Long chives*

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains			1	Servings

INGREDIENTS

4	lg	Soft-shell crabs
		Essence
1		Beaten egg
2/3	c	Flour
1/2	c	Cornstarch
1	c	Cold soda water
		Salt and pepper
2	c	Angel hair pasta; cooked and tossed with olive oil
1/2	c	Julienned red peppers
1/2	c	Julienned yellow peppers
1/4	c	Julienned red onions
1/2	c	Julienned napa cabbage
2	tb	Chopped cilantro
2	tb	Sesame oil
1	tb	Soy sauce
1/4	c	Chopped peanuts
		Salt and pepper
1	c	Sugar
1/2	c	Rice wine vinegar
1/4	c	Fresh orange juice
1/4	c	Fresh lemon juice
2	tb	Chopped peanuts*
2	tb	Chopped chives*
3		Long chives*

INSTRUCTIONS

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@scsn.net> on Feb 27, 1998

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