
Soft-shell turtles are considered a delicacy in some parts of the world, especially in the southern United States and certain regions of Asia. While they can be tricky to catch and clean, soft-shell turtles are prized for their tender meat and unique flavour. In this guide, we will explore the steps to prepare and cook a soft-shell turtle, including popular recipes such as fried turtle, cooter stew, and hot pot soft shell turtle soup. We will also discuss the necessary precautions and techniques to ensure a safe and delicious culinary experience.
Characteristics | Values |
---|---|
Cleaning | Remove the head, wait 30 minutes, cut off claws and feet, boil, scrub, remove hind legs, neck, and front legs. |
Preparation | Simmer in water, vinegar, and salt for 1 hour, or until tender. |
Batter | Combine flour, milk, egg yolks, olive oil, and salt. |
Cooking | Fry in deep oil at 375°F until golden brown. |
Garnish | Serve with rice, gravy, or bread and salad. |
Cleaning the turtle
Cleaning a soft-shell turtle can be a messy and complex process. Here is a step-by-step guide to ensure it is done safely and effectively:
Firstly, place the turtle in a large container, such as a plastic tote, and fill it with water. Allow the turtle to sit in the water for several days, up to a week. This helps to clean out the turtle's digestive system and reduce any unpleasant odours. You may want to replace the water daily to remove any waste.
Once the turtle has been soaked, it is time to remove the head. Using a hand axe or a bone saw, pull the neck out as far as possible and chop or saw at the base of the neck. It is important to leave as much of the neck attached as you can. After removing the head, wait at least 30 minutes for the turtle to "bleed out". You can aid this process by inserting a piece of heavy wire into the bottom of the shell and hanging the turtle up.
Next, remove the claws and feet with clippers or a hand axe. Be cautious, as turtles can have violent reflexes even after death, and their claws are sharp. Once the feet are removed, bring a large pot of water to a boil. Dip the turtle into the boiling water and hold it there for about a minute. This helps to clean and sterilise the shell.
After boiling, use a hard brush to scrub the turtle's body vigorously. You may find that a thin layer of skin comes off during this process.
Finally, with the turtle on its back, locate the Y-shaped crease near the tail. Using a sharp knife, cut along the underside of the shell to remove the hind legs and quarters in one piece. Then, cut around the front edge of the shell to remove the neck and front legs.
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Removing the head
Firstly, approach the turtle from behind to prevent it from pulling its head into its shell. Wearing gloves to protect your hands, grab the turtle's neck and pull it out as far as you can. The next step is to remove the head in one swift motion. A hand ax is the best tool for this job. Chop the head off at the base of the neck, leaving as much of the neck attached to the body as possible. Discard the head.
At this point, you will need to wait for the turtle to "bleed out". This usually takes around 30 minutes. For more effective bleeding, you can insert a piece of heavy wire into the very bottom of the turtle's shell at its rear, and hang the turtle up. This allows gravity to help the process along. This wire will also be useful later when it is time to boil the turtle.
After the turtle has bled out, you can proceed to the next steps of cleaning and preparing the turtle for cooking. It is important to exercise caution throughout this process as turtles can be vicious, even after they are dead, and their claws are sharp.
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Boiling the meat
Firstly, it is important to clean the turtle thoroughly. Bring a large pot of water to a rolling boil. Holding the turtle by a wire inserted at its rear, carefully lower it into the boiling water and hold it there for about a minute. This initial dip will help sanitise the turtle's exterior. After removing it from the hot water, scrub the turtle all over its body with a hard brush. A thin layer of skin may come off during this process, which is entirely normal.
Once the turtle is clean, you can begin separating the meat from the shell. With the turtle on its back, use a sharp knife to cut along the Y-shaped crease near its tail. Continue cutting along the underside of the shell to detach the hind legs and hindquarters in one piece. Then, cut around the front edge of the shell to remove the neck and front legs. You should now be left with a pile of turtle meat.
At this stage, you can begin the boiling process. Place the meat in a slow cooker or cook pot and cover it with water. Parboil the meat for 5-10 minutes, or until the water reaches a rolling boil. If the turtle is young, you may choose to skip this step. However, for older turtles, parboiling helps to tenderise the meat and eliminate any unpleasant odours or tastes. After parboiling, be sure to drain and discard the water.
Now, it's time to add flavour to the meat. Season the meat with your choice of spices and herbs. Cajun seasoning is a popular option, but you can also use a combination of salt, pepper, and chilli powder. Heat a small amount of grease or margarine in a heavy-walled cast-iron or aluminium pot. Add the seasoned turtle meat to the hot pot and brown it over high heat. Stir constantly to prevent burning and stick to the bottom of the pot.
Once the meat is browned, remove it from the pot and set it aside. In the same pot, add chopped onions, bell peppers, and garlic. Sauté these ingredients until they are softened and slightly wilted. Then, return the meat to the pot and add your desired liquids. This could include water, stock, or a combination of both. Ensure the meat is fully submerged by adding enough liquid to cover it.
Cover the pot and simmer over low heat for an extended period. This step is crucial to developing flavour and tenderising the meat. Keep the mixture at a gentle boil, adding more liquid as needed to keep the meat barely covered. The cooking time will depend on the size and age of the turtle, but it typically ranges from 2 to 3 hours.
During the final stages of cooking, you can enhance the dish with fresh herbs. Add chopped green onion tops and parsley to the pot and stir them into the sauce. Continue cooking until the meat is tender and fully cooked through. To check for doneness, cut a piece of meat in half to ensure that there are no pink spots remaining.
Now, your boiled soft-shell turtle meat is ready to be served! You can enjoy it as-is or use it as an ingredient in another recipe, such as a soup or stew. Remember to handle the turtle with caution and maintain high standards of hygiene throughout the preparation process.
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Frying the meat
One method is to create a batter by combining flour, milk, egg yolks, olive oil, and salt. Beat the egg whites until stiff and then fold them into the batter. Cut the turtle meat into 2- to 4-inch pieces and dip them into the batter. Next, heat oil to 375°F and fry the battered meat until golden brown. Drain the fried meat on paper towels and serve.
Another method is to boil the meat in water and vinegar for 5 minutes, or until soft. Drain the water and let the meat cool. Then, coat the meat with flour and cornmeal to create a crispy layer. Heat oil in a frying pan over high heat and carefully fry the meat for 5 minutes. Reduce the heat and add salt, pepper, and chili powder to taste. This fried soft-shell turtle can be served with bread or salad.
Additionally, the meat can be fried as part of a soup or stew. After boiling and cutting the meat into small pieces, fry it in a pan with sliced chicken, oil, and ginger paste until it is medium-fried and tender. Then, add the soup and stir well before adding spices and onions. This method creates a hot pot soft-shell turtle soup.
For a cooter stew, boil the meat for 5 minutes, drain the water, and peel the skin. Heat oil in a large bowl or pot over high heat and add flour, stirring for a couple of minutes. Put the onions, garlic, and tomato cans into the bowl, followed by the meat. Cook for 15 minutes, then add salt, sugar, and other spices. Add water to make a stew and cook for 10 minutes. Put chopped potato and eggs into the stew and cook for 20 minutes. Finally, add bacon and cook for a further 30 minutes.
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Making soup
Soft-shell turtle soup is a popular dish in China and Vietnam, often served as a side dish on special occasions. The soup combines tender turtle meat with various spices and chicken meat for added flavour and nutrition. Here is a step-by-step guide on how to make soft-shell turtle soup:
Ingredients:
- 1 whole soft-shell turtle (head removed)
- 2 pounds of chicken meat
- 1 cup of chopped onions
- 5 bowls of soup (any variety)
- 1 teaspoon of ginger paste
- 1/2 teaspoon of Goji berries (if available)
- 8-10 pieces of dates
- 1 1/2 teaspoons of olive oil
- 1 teaspoon of salt, sugar, and pepper to taste
- 1/2 bowl of beer (any variety)
- 1/2 teaspoon of soy sauce (any variety)
Instructions:
- Separate the turtle's shell and body, then clean and remove any remaining blood and organs, except for the liver.
- Place the cleaned turtle in a large bowl, cover it with water, and boil it under high heat for 3-4 minutes to remove any bacteria, unpleasant odours, and tastes.
- Drain the water and carefully peel off the thin, black shell covering. Cut the turtle meat into small pieces and set it aside after washing.
- Slice the chicken meat and marinate it with oil and ginger paste.
- Heat olive oil in a frying pan over medium-high heat. Add the sliced chicken and turtle meat, frying until it is tender.
- Pour in your chosen soup and stir well to combine the flavours of the meat and broth.
- After a few minutes, add the spices and onions to the soup and continue cooking for about 3 minutes.
- Add the soy sauce, turtle liver, and additional salt to taste. Cover the pot and cook for a final 5 minutes.
- Pour the soup into a large hot pot and garnish with coriander. Your soft-shell turtle soup is now ready to be served.
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