Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Tempura Soft Shell Crabs With Asian Salad
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- #46288
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 large soft-shell crabs
Old Bay seasoning
1 beaten egg
2/3 cup flour
1/2 cup cornstarch
1 cup cold club soda
salt and pepper
ASIAN SALAD
2 cups angel hair pasta, cooked and tossed with olive oil
1/2 cup red bell peppers, julienne-cut
1/2 cup yellow bell peppers, julienne-cut
1/4 cup red onions, julienne-cut
1/2 cup Napa cabbage, julienne-cut
2 tablespoons chopped cilantro
2 tablespoons 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 chives
directions
Preheat the deep-fat fryer.
For Salad: In a mixing bowl, combine all the ingredients together.
For Soft-shell Crabs: To clean, remove the tail, gills, and eyes. Season with salt and pepper.
For 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. 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 of together.
Then lay the soft-shell, top side down, into the oil. Fry for 2-3 minutes or until golden, then 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, Old Bay seasoning and chives.
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nutrition data
1300 calories, 55 grams fat, 166 grams carbohydrates, 38 grams protein per serving.
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