Sunday, January 23, 2011

Almost Late, But Very Tasty.....Fried Sea-Urchin with Three Tasty Dips......Exquisit!!


What a week!.....My apologies if I have not visited your blog these last couple of days, but weather has improved and we were able to go out to buy some groceries that we like. I will be visiting and enjoying your delicacies today and tomorrow!!


We had experience a very cold weather the last couple of weeks (-25 to -38 Celsius), and with that weather we were able only to buy in the nearest supermarket, and not where we like to buy. Therefore, we have been enjoying the -11C (and today +2C!!!!) to go and buy in the Korean, Japanese, Chinese, Indian, Italian and Arab Supermarket.

The tapa that I'm presenting today is a tapa that we really enjoy, and we eat at the beginning of January. Nevertheless, with the bad weather (and bad road conditions), we have not received fresh seafood the last couple of weeks.

My husband has a Birthday at the beginning of January, and he always ask for two things: Galette de Rois, and Fried Sea-Urchin. You may think that is easy, but we live 1260 kilometres from the sea!!!. Therefore, for us is a delicacy to be able to buy fresh sea urchin and enjoy as a birthday present. This year we received the sea-urchin very late......but we are enjoying it!!



 
 

With this recipe I want to contribute to the Concurso de Tapas organized by Sonia and her fantastic blog L'Exquisit.......Thanks Sonia!!


We love sea-urchin, and we always eat fresh. Nevertheless, since we tried fried sea-urchin, we have enjoyed making this dish one of our favourites at home.

 
 

Fried Sea-Urchin

Beautiful Sea-Urchin
Flour
Salt
Egg
Breadcrumbs
Oil  (In this case, I use canola oil to avoid mixing the flavours of olive oil and sea-urchin)

Clean the sea-urchin. Coat them in flour, then in a beaten egg with salt, then breadcrumbs. Fry them in hot oil, and set aside over a towel paper. Reserve.

Cilantro Dip

Mayonnaise (I made my own mayonnaise with olive oil)
Chopped Cilantro
Lemon
Sea Salt

Mix them together....and ready!!

Garlic Dip

Mayonnaise (I made my own mayonnaise with olive oil)
Chopped Garlic
Lemon
Sea Salt

Mix them together....and ready!!

Pimenton and Merken Dip

Mayonnaise (I made my own mayonnaise with olive oil)
Pimenton (I used Pimenton de la Vera)
Merken (Chilean spice made of dried chillies)
Lemon
Sea Salt

Mix them together....and ready!!

And How they look inside?.....Crunchy, Soft, and Delicate


 
  

3 comments:

  1. A nosotros nos encantan los erizos de mar! En Asturias nos los tomamos todas las Navidades: crudos o al vapor! Qué cosa tan rica! tienen un sabor tan peculiar..y delicioso! Me encata tu receta. Es una forma muy novedosa de degustarlos!

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  2. Susina.....com o te envidio!!....frescos nos enloquecen.....creo debo ir a Asturias a comer!!!.....Abrazotes, Marcela

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  3. Marcela los erizos aun no los he probado, pero me encantaria hacerlo.... Y otra cosas, que frio!!!! y yo quejandome aqui del -5, vaya.. Pues guapa abrigate bien..
    Un besote

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