GIN­GER, LONG GREEN SHAL­LOT, WHITE SOY DIP­PING SAUCE

delicious - - ENTERTAINING -

1 long green shal­lot, thinly sliced 1 bird’s eye chilli (seeds re­moved –

op­tional), thinly sliced 3cm piece (15g) gin­ger, fifinely grated 1/ 2 bunch co­rian­der stalks, fifinely chopped 1 tbs grape­seed oil 100ml white soy sauce

(from Asian food shops) 2 tsp caster su­gar 3 tsp rice wine vine­gar

Pre­heat the oven to 100°C. Line 2 bak­ing trays with bak­ing pa­per.

For the cit­rus salt, spread le­mon and or­ange zest evenly across pre­pared trays and bake for 1 hour to 1 hour 30 min­utes or un­til dried. Cool com­pletely. Place zests in a blender and whiz un­til fifinely ground, then trans­fer to a bowl and stir through re­main­ing in­gre­di­ents (cit­rus salt can be stored, in an air­tight con­tainer, for up to 3 weeks).

For the pick­led gar­lic aioli, place egg yolks, mus­tard and le­mon juice in a small food pro­ces­sor and whiz un­til well com­bined. With the mo­tor run­ning, grad­u­ally add com­bined oils in a thin, steady stream un­til all com­bined. Pulse through gar­lic (aioli can be stored, cov­ered and chilled, for up to 1 week).

For the sea­weed salsa verde, place kombu and wakame in a heat­proof bowl, cover with boil­ing wa­ter and stand for 10 min­utes or un­til soft­ened. Drain and pat dry with pa­per towel, then chop. Place sea­weed in a food pro­ces­sor, add re­main­ing in­gre­di­ents and whiz un­til well com­bined (salsa verde can be stored, cov­ered and chilled, for up to 2 days).

For the dip­ping sauce, place shal­lot, chilli, gin­ger and co­rian­der stalks in a heat­proof bowl. In a small saucepan, heat oil over high heat un­til al­most smok­ing, then care­fully pour over shal­lot mix­ture. Add soy, su­gar and vine­gar, and whisk to com­bine (dip­ping sauce can be stored, cov­ered and chilled, for up to 1 week).

Freeze live seafood for 2 hours to put to sleep. Place one crab on its back on a chop­ping board. Work­ing quickly, lift the ab­dom­i­nal flflap and insert a knife through the body di­rectly un­der­neath where the tip of the flflap was. Insert knife through shal­low de­pres­sion at the front of the body, be­low the mouth­parts, at a slight an­gle. Re­peat with re­main­ing crab. Chill un­til needed.

Mean­while, fi­fill a large stock pot with a fi­fit­ted lid with 6L wa­ter. Place over high heat and bring to the boil. Add oil, salt flflakes, kombu and 50g cit­rus salt (re­serve re­main­ing cit­rus salt to sprin­kle over cooked seafood and chicken, and to sea­son salad dress­ings). Re­turn to the boil, dis­card­ing kombu, and add pota­toes and le­mon. Re­duce to a sim­mer and cook, par­tially cov­ered, for 18 min­utes or un­til pota­toes are ten­der. Us­ing a slot­ted spoon, trans­fer pota­toes to a bowl and cover to keep warm.

To cook the seafood, re­turn stock­pot to the boil, add crabs, cover and cook for 8 min­utes or un­til cooked through. Us­ing tongs, trans­fer crabs to a large bowl and cover to keep warm. Add lob­sters, cover and cook for 9 min­utes or un­til cooked through. Us­ing tongs, trans­fer to crab bowl. Re­peat boil­ing process, cook­ing each species in­di­vid­u­ally (mar­ron for 4 min­utes, yab­bies for 31/ min­utes, More­ton Bay bugs for 6 min­utes, and prawns and pipis for 3 min­utes or un­til cooked through – dis­card any pipis that re­main closed). Dis­card cook­ing liq­uid, re­serv­ing le­mon.

Ar­range seafood, pota­toes and le­mon on a large serv­ing plat­ter. Scat­ter with suc­cu­lents and a large pinch of cit­rus salt. Driz­zle with ex­tra oil. Serve with aioli, salsa verde and dip­ping sauce.

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