| 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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