Composition / ingredients
Cooking method
In order to get the clam out of the shell without any problems, it is necessary to put the rapans in the freezer for a day. After that, we give the rapans the opportunity to thaw and, armed with a fork, extract the meat.
Cut the rapans in half and wash them in water with lemon juice. This will help to remove mucus and a specific smell. Easily beat off the meat and cook the batter, beating the egg with ground black pepper. In a separate bowl, pour the flour. While it is cooking, the rapans can stand in soy sauce for a while. Five minutes will be enough for the desired effect.
We roll the meat in flour, then put it in an egg and fry it quickly in a frying pan. For each side, no more than ninety seconds. Put the finished dish on a plate, sprinkle generously with lemon juice. Rapan wine is perfect: pink or dry white.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Rapana - 77 kcal/100g
