Papua Crab Gulai

INGREDIENTS

• 1 Papua crab or mud crab • 3l water

• 90g salt

Gulai sauce

• 50g red chilli, chopped

• 100g shallots, chopped

• 50g garlic, chopped

• 10g ginger, chopped

• 10g turmeric, chopped

• 2g coriander seeds

• 3 candlenuts, chopped

• 1g nutmeg, ground

• 20ml vegetable oil

• Crab shell from the Papua or mud crab • 5 kaffir lime leaves, whole

• 2 lemongrass sticks, smashed • 3 Indonesian bay leaves (daun salem), whole

• 800ml water

• 200g coconut milk

• Salt and pepper, to taste

Citrus gel

• 50ml lemon juice

• 50ml lime juice

• 50ml yuzu juice

• 50ml calamansi juice • 5ml pickled ginger juice • 50ml simple syrup

• 0.5g agar-agar • 0.5g gellan gum

• 1 whole kohlrabi, sliced 2mm thick with mandolin

• 1 parsley root, peeled

• 100ml milk

• 100ml cream

• 100ml chicken stock

• 1 tablespoon sour cream

• 4g Italian parsley, chopped

• 3 drops lemon juice

Garnish

• 7 ikura eggs (per dish)

• 4g Oscietra caviar (per dish), optional • Dill sprigs

METHOD

1. Combine salt and water then simmer crab in the liquid for 7-10 minutes. 2. Remove the crab meat, set aside crab shell. 3. When cool, mix crab with sour cream and chopped parsley. Season to taste and add a dash of lemon juice.

Gulai sauce

1. Place red chilli, shallot, garlic, ginger, turmeric, coriander seed, candlenut and nutmeg in a mortar and pestle and grind until it forms a paste.

2. Fry the spice paste with kaffir lime leaves, lemongrass and Indonesian bay leaves in vegetable oil until fragrant, then add crab shell.

3. Add water to spice paste mixture and simmer for 1 hour to infuse flavours. 4. Strain spice mixture, returning liquid to the pan. Add coconut milk, simmer on low heat until creamy.

5. Season to taste.

Citrus gel and parsley root crème

1. Combine all ingredients, bring to the

boil.

2. Cool until gelatin sets.

3. Blend the gel in a blender and strain. 4. Marinate sliced kohlrabi in gulai sauce. 5. Boil parsley root in milk, cream and chicken stock until soft, roughly 10 minutes. Once soft, blend to form parsley root crème and season to taste.

ASSEMBLING

1. Spoon crab mixture onto sheets of sliced kohlrabi and fold in half like a halfmoon dumpling.

2. Place ikura eggs and caviar on top of the dumpling.

3. Dot citrus gel and parsley root crème on the dumpling.

4. Garnish with sprigs of dill and pour gulai sauce on the side.