Breaded rapans are an exceptional delicacy and culinary masterpiece with minimal effort. This article is an idea and part of a photo of Ivo Filipov.

Rapans are a predator that migrated from their natural habitat to the Far East in the Black Sea a little over half a century ago, but in that short time it managed to spread everywhere. Although in its native places, this sea snail finds a worthy place on the table of the higher evolutionarily predator - man, in our latitudes its consumption is not so popular. On the other hand, the fact that the main edible part of rapana is a muscle that is difficult to prepare also prevents its rapid culinary inclusion. Therefore, here we will consider one of the fastest ways to prepare rapani, namely by breading. Catching them depends on you - you can throw the nets in the store, where you will get them as a semi-finished product or dive a few times and get your own food.

Necessary products:

Method of preparation:

There are several approaches in the preparation of rapans - from their consumption in an almost raw state, through minimal heat treatment, to their preparation for hours. This is due, as we said above, to the fact that the main edible part is muscle, which the longer it is cooked, the tighter it becomes.
Of course, there are some intermediate techniques that include deep freezing, etc., but here we will focus on cooking with minimal heat treatment.
However, first of all, we will focus on cleaning them if you decide to catch them yourself.
In a deep pan, heat the water until it boils. Pour the rapans into it and hold them for exactly three minutes, then immediately put them in the cold to shock them and stop the cooking process. Any additional retention in hot water will make the meat leaner. With a metal skewer, knife, fork or other sharp object, remove the snail from the shell. The main edible part is the muscular leg at the beginning. You need to remove the hard cover that secures the shell, the mantle, and the insides. The cleaned rapans are ready for breading. In this case, we chose the breading we made from eggs, beer, flour, cornflakes, dried dill, black pepper and salt.

Separate proteins and egg yolks from two to three eggs at room temperature. Beat the egg whites and yolks well. To the latter, add flour, salt, finely ground and minced about 75 ml. beer. Put in the protein and mix. A semi-liquid mixture should be obtained. Add the dried dill and black pepper to taste. In this breading, dip the feet of the rapeseed, and then place in a deep saucepan with hot oil. Fry until golden and remove on absorbent paper. Serve hot and with sauce.

One option is a lemon juice sauce with white wine, a few drops of mastic, honey, salt, garlic and lots of dill.

Another option is strained yogurt to which are added broken garlic, dill, white balsamic vinegar, a little brown sugar and tabasco.