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Sesame Crusted Softshells
Oil; for frying
6
1
1
1
Large Softshells; cleaned
/2 Cup Cornmeal
/2 Cup Flour
/4 Cup Yellow sesame seeds
Salt; to taste
Freshly−ground black pepper; to taste
1
2
Siporio beer
Eggs; beaten
Juice of 3 limes
2
2
2
1
Tablespoon Minced shallots
Teaspoon Chopped garlic
Kaffir leaves
Pound Cold butter; cubed
Parsley; for garnish
1
/2 Fat; 0 Other Carbohydrates
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.
Sesame Crusted Softshells
556
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