I think many of you paid attention to these miraculous molluscs in the freezer department, since today rapanas are sold in many large supermarkets. Also, many have tried them at least once on vacation by the Black Sea. We are lucky, we can buy them fresh and prepare a delicious and very beautiful appetizer in a few minutes, because often rapans are served right in the shells. If you purchased a frozen product, then you should know a few secrets of its preparation, which we will now talk about.
Ingredients:
- Rapana - 200 g
- Sour cream - 1 tbsp
- Milk - 30 - 40 g
- Flour - 3 - 4 tablespoons
- Egg - 1 pc.
- Salt to taste
- Ch.m. pepper - taste
- Lemon juice - 1 tablespoon
- Baking powder - optional
- Refined oil - for frying
Prepare all the food you need. Defrost rapans in advance, wash thoroughly under running water to remove sand residues. If the rapa is peeled, then the intestines, as a rule, are removed from it.
Boil 0.5 liters of water, season with salt and pepper to taste. Dip clams into it, put on fire. Boil for a minute or a half, since they are sold already boiled.
After a minute, take out one, cut a little and taste it. If the meat is soft, then remove the stewpan from the heat and leave the rapans in this water for another 10-15 minutes. If it is tough, it means that the shellfish producer has digested and we now need to bring them to an edible state. Cook over very low heat for 40-50 minutes, until the rapa is tender.
Drain the water, cool the shellfish.
Slice the meat lengthwise into thin strips. Season with salt, pepper and lemon juice. Leave to marinate.
Break an egg into a comfortable deep bowl.
Add sour cream and milk. Add flour gradually. Season with salt and pepper to taste. Mix everything until smooth.
The mass should not be as thick as for pancakes. If you wish, you can add a little baking powder, then the batter will turn out to be airier.
Drain the remaining marinade, put the rapanas in the dough, mix gently.
Heat some lean refined oil in a skillet. Now spread over an incomplete tablespoon of the rapanas in batter and fry over low heat until the dough is completely ready.
Put the finished pancakes on paper towels to remove excess oil.
Serve rapanov in batter both cold and hot, ideally with your beloved sauce. Very tasty with dry white and with beer, of course.
Author: Tatiana Chudovskaya
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