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