Rapana chops are very easy to prepare. To soften the texture, seafood is lightly beaten with a hammer and marinated in lime juice. Then they are breaded in lemon batter and fried until golden brown in a frying pan. The result is a spectacular and appetizing dish that can decorate the table with excellent taste.
Ingredients
- rapana meat – 1 kg
- lime – 1 pc.
- lemon – 1/2 pcs.
- wheat flour – 5 tbsp. l.
- Refined sunflower oil – 3 tbsp. l. for batter + for frying
- egg – 2 pcs.
- freshly ground black pepper - to taste
- salt - to taste
How to cook rapana chops
1. Wash rapana carcasses thoroughly under running water. Moreover, be sure to look through all the folds, because they may contain fragments of the shell, which, if they enter the esophagus and stomach, can seriously injure them.
Cut each rapana in half lengthwise.
2. Lightly beat all halves with a meat mallet.
3. Place the beaten rapana in a non-metallic bowl. Squeeze lime juice over them. Season with pepper and salt to taste.
4. Mix well and leave for half an hour to marinate the rapana.
5. While the clams are soaking in the lime juice, start preparing the batter. Separate the yolks from the whites.
6. Using a mixer, beat the egg whites into a strong, stable foam.
7. Add 3 tbsp to the yolks. l. sunflower oil, squeeze the juice from half a lemon. Add flour. Season to taste with black pepper and salt.
8. Beat with a mixer into a homogeneous mass.
9. Carefully place the protein “cap” on top. Stir with a spoon. The finished batter should have a consistency similar to pancake batter. If it turns out too thick, pour in a little cold boiled water.
Delicious rapan meat has the most delicate texture and refined taste. To enjoy the true taste of this valuable seafood, we recommend not using salt when preparing the dish. Lemon juice and soy sauce are also suitable as a marinade.
Ingredients
- Cleaned rapan meat 500 gr.
- Dry white wine 2-3 tbsp. l.
- Olive oil 1 tbsp. l.
- Wheat flour 170 gr.
- Cold boiled water 300 gr.
- Lemon 1/2 part
- Fresh herbs to taste
- Ground black pepper taste
- Salt to taste
Cooking method
Defrost the rapana naturally (on the bottom shelf of the refrigerator or at room temperature). Rinse, dry with a paper towel. Unroll it like a chop, making a cut in the middle of the carcass without cutting all the way through.
Cover the prepared rapan meat with cling film and lightly beat it. Marinate in dry white wine.
While the rapana is marinating, prepare the batter. To do this, sift the flour into a deep bowl and pour in cold water in a thin stream, mix well with a whisk until the consistency of thick sour cream.
Heat a frying pan with olive oil to a boil. Dip the rapan meat one by one in the batter and fry on both sides until golden brown. Season the hot dish with spices and salt to taste. Garnish with lemon and fresh herbs.
Bon appetit!
Have you tried fried rapana on the beach? They did it right! It is best to cook and eat them at home, away from sand and wind. It will take just a few minutes to prepare this exotic Black Sea dish from frozen shellfish. Which, moreover, turns out very tasty.
Ingredients
For 2 servings of rapana chops you needed:
- Approximately 350 g of boiled frozen rapana;
- A pair of fresh chicken eggs;
- Half a glass of flour;
- Sea pink salt;
- Sunflower oil.
Recipe
First of all, frozen rapana must be allowed to thaw. This is important to simplify their further processing.
When the clams are soft enough, they can be cut into flat pieces.
After that you need to beat them off a little. Not too much, so as to make them a little thinner. This way they will cook easier and be softer.
To make the Black Sea delicacy even tastier, pieces of rapana should be sprinkled with sea salt crystals. You can replace pink Saki salt with any other type of sea salt.
While the rapan meat is soaked in salt, it’s time to make the batter. To do this, eggs need to be broken into a relatively deep bowl and salted.
Salt will help beat the egg component of the batter more easily and will prevent the resulting foam from falling off too quickly. A measured portion of flour should be scattered onto a flat plate.
The oil should have time to warm up well; it should be put on the fire a few minutes before placing the chops in it. To prevent deep-fried rapana from turning out, you should not pour too much of it.
To form a delicate batter, you first need to dip each broken piece of rapana meat into egg foam. And immediately carefully roll them in flour on all sides.
The liquid batter will turn golden brown if you immediately place the prepared rapana chops in heated, boiling oil.
The rapana, fried on one side, must be turned over.
And let the other side cook.
Frying almost finished boiled-frozen shellfish occurs very quickly.
The fried crispy crust that covers all sides of the rapana chops will tell you that it’s time to transfer them to beautiful portioned plates intended for serving.
Rapana in batter can be a decoration for a romantic dinner, a light but nutritious snack or an original buffet dish. To make the gastronomic memory of a vacation on the Black Sea beach even brighter, you can complement the serving of fried rapana with boiled corn. White wine can be served with rapana chops.
apan
The beach season is coming very soon and most of you will be in the Black Sea resorts. Fresh rapana in shells is sold in many Black Sea cities, and for ridiculous money. If you decide to buy and cook them, then I have already shown you several interesting and tasty recipes for cooking rapana meat. Today I want to show you the most popular recipe for preparing this shellfish - brine chops. This dish can be served both hot and cold - very tasty and satisfying.
To prepare rapan chops, prepare the ingredients according to the list. Pre-defrost the rapan meat, rinse it under running water to remove any remaining sand.
Cut and unfold the rapana meat in the form of a book, place it cut side down.
Cover with cling film and beat it thoroughly with a special chop mallet. Then the rapana should be poured with lemon juice, salt and pepper and left to marinate for a while.
Now the rapans need to be breaded in flour.
Dip into beaten egg.
Serve ready-made rapan chops as a hot or cold appetizer with your favorite sauce and a slice of lemon.
Rapana chops: recipe with photos. How to properly cook chops from rapana.
Cooking time- 10-15 minutes.
Calorie content per 100 g- 120 kcal.
Rapan chops can be offered as an interesting and, most importantly, healthy snack. This dish goes perfectly with beer, which is why it is so loved by the stronger sex. Crispy, juicy rapanchiki are a much better addition to a mug of cold, foamy drink than a pack of chips or crackers. And the benefits from this dish are at least ten times greater.
However, do not think that this dish is exclusively for men. Surely many women will also like it, especially since it is also beyond doubt for the female body.
Considering that rapana is not often found in stores, and not everyone knows how to collect it themselves at sea, preparing this seafood causes difficulties for many. Don't worry, it's very simple. You can read in detail about how to obtain valuable and healthy meat from this mollusk at. When the rapana is already cooked, you can start preparing the chops.
IngredientsTo do this you need to take:
– 20-30 pieces of boiled rapana (depending on their size),
- half a lemon,
– breadcrumbs,
- vegetable oil.
Step 1 Lightly beat the prepared rapana meat with a hammer. To do this, make a cut with a knife along the muscular leg and, as it were, unfold it so that it becomes thinner. Beat on both sides, only without enthusiasm, just a little, so as not to turn the meat into minced meat. Transfer the rapana to a plate, sprinkle them with lemon juice, salt and pepper. Leave it like this for 15-20 minutes.
Step 2
Beat the egg. Also add some salt to it.
Step 3 Heat a frying pan with oil. Roll the rapana first in the egg, then in breadcrumbs and place in a frying pan. Fry for literally 2-3 minutes and turn over to the other side.