FRIED SOFT-SHELL CRABS, ARTICHOKE TEMPURA and ORIENTAL PESTO KETCHUP
12 soft-shell crabs alive
1 jar Valbona Grilled Artichokes
1 jar Valbona Oriental Flavoured Patè
Flour as required
Extra-virgin olive oil
·Soak the soft-shell crabs in 2 beaten eggs and let them stand at 4°C, drain them and flour them, then toss them into the hot oil and fry until crispy.
. Make a pile with the flour in a bowl, then make a well and add the egg, a pinch of salt and a little beer at a time to make a soft creamy mixture. Drain the artichokes, remove the oil by dabbing them and dip them into the batter. Fry them in plenty of boiling hot oil (175°C) for a few minutes until golden brown. Use kitchen paper to absorb any excess oil and leave them to dry on it, then season with salt as required.
· Make the ketchup in a mixer. Use an immersion blender to blend the Oriental Flavoured Patè with the cold water to emulsify the oil of the patè.
· Arrange the soft-shell crabs and the fried artichokes on a plate, and then add the oriental flavoured patè Ketchup.