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.