- Brand: Primorsky Krai
- Product Code: Мактра Дальневосточная живая
- Availability: Soon on sale
Maktra Sakhalin has a convex shell. The surface of the flaps is smooth. The color of the outer surface of the maktra shell depends on the nature of the soil on which the shell lives: its color varies from straw yellow to gray-brown or brown. The meat parts of the body of the mactra, like other types of shellfish, contain a lot of moisture and little fat. For the preparation of food products from mactra use leg, mantle, gills and muscle-closure. Molluscum contagiosum is a biological amino acid trace element.
Shellfish can be prepared in different simple ways-steamed, deep-fried, in a frying pan, grilled or baked.
* A few ( 3 - 4 servings )
1.8 kg fresh shellfish
1 Cup (250 ml) of white wine
4 teaspoons (20 ml) minced garlic
4 tablespoons (60 ml) butter
Heat the pan over medium heat and melt the butter. Add the crushed garlic and cook, stirring frequently, until browned. Make sure that the garlic is not burnt. Put the clams on the bottom of the pan in one layer and stir to cover with a mixture of oil and garlic. Shellfish should be prepared in batches. Do not stack them on top of each other, otherwise the lower layer of the clam will be difficult to open. Add about 1/4 Cup (60 ml) of white wine to a dozen clams. The wine adds flavor to the clams, but more importantly, it creates steam that cooks the meat and opens the shells. It also reduces the amount of heat in the pan. Cover and cook. Cook the shellfish for about 4 minutes and then remove the lid. The clams are ready as soon as they open. Mollusks open only when they are completely ready. If any clams do not open, remove the opened ones and continue to cook the rest for another -12 minutes. If the clams are still open, throw them away, as they can be spoiled. If any clams do not open, remove the opened ones and continue to cook the rest for another -12 minutes.
If the clams are still open, throw them away, as they can be spoiled. Serve warm. Put the shellfish on a serving dish and serve immediately. When opening the clams release juice. You can serve this juice along with shellfish, along with pasta or fresh bread.
* Deep-fried ( 3-4 servings )
Clean the clams from the shells before frying. Place the shellfish in the freezer for five minutes to allow the meat to fall behind the sink.
Hold the clam in one hand, closing the side to the palm. Insert the blunt knife into the folds of the sink. Swipe along the sink to cut the sash and open the sink. Insert the knife between the clam meat and the sink to get the meat.
Soak the clams in milk, water and salt.
Mix milk, water and salt in a large bowl. Place the shellfish in this mixture and refrigerate for 2-4 hours.
In the process of soaking the shellfish will absorb some of the moisture and flavor of milk, water and salt.
If you're short on time, reduce watering to 20-30 minutes. This is not desirable, but you can still cover and cook shellfish.
Mix two types of flour and onion powder. Mix flour, corn flour and onion powder in a shallow bowl. Do this at the end of soaking, just before cooking the shellfish.
Roll the clams in the flour. Let the excess liquid drain from the shellfish as you remove it from the milk mixture. Then carefully from all sides roll each clam in flour mixture.
To get rid of excess liquid, simply hold each clam over a bowl for about 30 seconds until you notice that the liquid has stopped dripping. You can cover the shellfish with flour mixture with forceps or with your fingers. Fill a heavy deep pan with a little less than half oil. Heat the oil to about 185 degrees Celsius over medium heat. Put a few clams in hot oil and fry until they become Golden brown. This should take about 3 minutes.
Fry a few clams at a time. Too much will dramatically reduce the temperature of the oil.
Remove the clams from the hot oil with a slotted spoon heat resistant. Put them on a few layers of clean paper towels to get rid of excess fat, then serve. You can serve shellfish with salt and pepper, lemon or Tartar sauce.