Tempura Softshell Crabs With Oriental Salad

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Essnce12	2	Servings

INGREDIENTS

4		Softshell crabs
		Emerils Essence, see * Note
1		Egg, beaten
2/3	c	Flour
1/2	c	Cornstarch
1	c	Cold soda water
		Salt, to taste
		Freshly-ground black pepper
		to taste
		=== ORIENTAL SALAD ===
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	T	Chopped cilantro
2	T	Sesame oil
1	T	Soy sauce
1/4	c	Chopped peanuts
		Salt, to taste
		Freshly-ground black pepper
		to taste
		=== GASTRIQUE ===
1	c	Sugar
1/2	c	Rice wine vinegar
1/4	c	Fresh orange juice
1/4	c	Fresh lemon juice
		=== GARNISH ===
2	T	Chopped peanuts
2	T	Chopped chives
3		Long chives

INSTRUCTIONS

Note: See the Emerils Essence Information recipe which is included in
this collection.  Preheat the deep-fat fryer. For the salad: In a
mixing bowl, combine  all the ingredients together. For the softshells:
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 softshell into
the  tempura batter, shaking off any excess. Remove the basket from the
fryer. First, carefully holding the top of the softshell, drag the
legs through the oil first, for 1 minute. This will allow the
individual legs to fry separately instead together. Then lay the
softshell, top side down, into the oil. Fry for 2 to 3 minutes or
until golden, flip the softshell over and continue frying for
additional 2 to 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 softshell crabs around the salad. Drizzle  the
gastrique over the entire platter. Garnish with the chopped  peanuts,
chopped chives, Emerils Essence and the long chives. This  recipe
yields 2 servings.  Comments: The original recipe title as listed is
Tempura Softshell  Crabs With Oriental Salad And Citrus Gastrique.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2288 broadcast 02-18-1997) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR MAD,
aka Joe Comiskey -  jpmd44a@prodigy.com  03-08-1997  Recipe by: Emeril
Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1547 Calories From Fat: 371 Total Fat: 45.1g Cholesterol: 93mg Sodium: 732.8mg Potassium: 1221mg Carbohydrates: 284.1g Fiber: 7.8g Sugar: 106.8g Protein: 29.5g