Free Recipe Sesame Crusted Softshells
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Sesame Crusted Softshells Recipe
Oil; for frying
6 lg Softshells; cleaned
1/2 c Cornmeal
1/2 c Flour
1/4 c Yellow sesame seeds
Salt; to taste
Freshly-ground black pepper;
-to taste
1 Siporio beer
2 Eggs; beaten
Juice of 3 limes
2 tb Minced shallots
2 ts Chopped garlic
2 Kaffir leaves
1 lb Cold butter; cubed
Parsley; for garnish
Sesame Crusted Softshells Preparation
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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-25-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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