FIRE AT W BALI – SEMINYAK

innovative dishes such as crab nitrogen–frozen pomelo. Here’s a Crab, Jicama, and Wild Fennel Blossom INGREDIENTS (Serves 4) For the crab:

pepper to taste For the lemongrass essence: For the jicama:

Garnish: METHOD To make the lemongrass essence, smash and shred the lemongrass. Heat the oil in a large pan and sauté the lemongrass until aromatic, before adding water and bringing to a boil. Reduce to water left. Blend all ingredients until a puree and hang overnight in a muslin cloth with a bowl underneath to catch the essence. Set aside. Peel the jicama, then place the water, vinegar, sugar, and fennel seeds in a pan and bring to heat and leave to chill. Once cold, divide the vinegar in half. Add one half to the beetroot juice, and the other half to the turmeric juice. Cut discs from the jicama about one centimeter in diameter. Place and store remaining discs in crab, carefully combine all the ingredients being sure not to break the crab too much. Season with salt and pepper and set aside in the chiller. To serve, divide the crab among four plates, making sure not to press the crab meat too much, before adding the two colors of pickled jicama discs and fresh white jicama. Garnish with