Tempura Softshell Crabs with Asian Salad and Citrus Gastrique
- Level: Easy
- Yield: 2 servings
Ingredients
4 large softshell crabs
Essence, recipe follows
1 beaten egg
2/3 cup flour
1/2 cup cornstarch
1 cup cold soda water
Salt and pepper
Asian Salad:
2 cups angel hair pasta, cooked and tossed with olive oil
1/2 cup julienned red peppers
1/2 cup julienned yellow peppers
1/4 cup julienned red onions
1/2 cup julienned napa cabbage
2 tablespoon chopped cilantro
2 tablespoon sesame oil
1 tablespoon soy sauce
1/4 cup chopped peanuts
Salt and pepper
Gastrique:
1 cup sugar
1/2 cup rice wine vinegar
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
*2 tablespoons chopped peanuts
*2 tablespoons chopped chives
*3 long chives
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions
- 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, toss the salad ingredients in a large bowl. Mound the salad in the center of the platter. Arrange the softshell around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Essence, and long chives.
Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.