Text 4953, 77 rader
Skriven 2010-12-14 17:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: SPIDER CRABS  01207
===========================
-=> Quoting Stephen Haffly to Jim Weller <=-

 GJ> pursued by one of those huge arthropods
 
 JW> That would make a good horror movie theme.

 SH> It's already been done. Attack of the Crab Monsters, 1957.

Somehow I missed that one.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Fried Soft-Shell Crabs With Chilli Sauce
 Categories: Asian, Crab, Chilies, Sauce
      Yield: 4 servings
 
     20    Soft-shell crabs
           TEMPURA BATTER:
    200 ml water
      1    egg
    100 g  flour
     50 g  cornflour
    1/2 ts salt
           FOR THE CHILLI SAUCE:
    120 ml water
      1 ts Arrowroot
     25 ml Thai fish sauce
    1/2    Lemon grass stick, thinly
           Sliced
    1/2    Red chilli, seeded and
           Finely chopped
      1 ts Sugar
           Juice and zest of 1 lime
      1    Spring onion, chopped
      1 tb Fresh coriander, roughly
           Chopped
 
  To make the chilli sauce, bring the water to the boil in a small
  pan and add the arrowroot then remove from the heat and add the
  fish sauce, lemon grass, chilli, sugar, lime zest and juice,
  spring onions and half the coriander. Pour into a small serving
  bowl.
  
  Set the deep-fryer to 190 C/375 F or heat some oil in a large pan.
  Drop the crabs into the tempura batter and turn over to coat them
  well. Transfer to the fryer and fry for 4 minutes if they're small
  crabs, 6 minutes if they are larger. Remove from the fryer and
  drain on kitchen paper.
  
  Arrange the crabs in one large pile on a serving plate. Sprinkle
  with the coriander. Hand round the chilli sauce separately.
  
  Tempura Batter: This is a very light, thin batter which barely
  coats the food. The secret of making food tempura batter is to
  leave mixing it to the very last minute and to have the batter
  ingredients really cold.
  
  Chill the water and egg then whisk together the ingredients just
  before dipping the food. The batter should be only just amalgamated.
  
  extracted from Rick Stein's Taste of The Sea
  
  From: "Paul E" Uk.Food+drink.Chinese
 
MMMMM


Cheers

YK Jim


... I will survive 2012 because I have a helmet!

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