GINGER, LONG GREEN SHALLOT, WHITE SOY DIPPING SAUCE
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.