Home Cooking

Softshell preparations?

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Softshell preparations?

PollyG | Jun 16, 2005 09:28 AM

I'm going to have enough softshells this Sunday to try more than one preparation. What I usually do is dust with seasoned flour and saute with a little EVOO and butter. I'll probably fry up some shallots and scallions, too.

What other preparations do you suggest? The cooking will be done at a friend's home, but he has most standard equipment and a grill.

Has anyone used shiso and ume with softshells? That's my current theory for preparation # 2, possibly creating a softshell sandwich with shiso instead of lettuce and ume paste rather than mustard or mayo.

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