ALASKAN KING CRAB WITH CRAB ROE EMULSION AND BLACK BEAN MANTOU
Prep time 2.5 hours + 3 days fermenting Cook time 1.5 hours
35g tomatoes, finely diced 15ml olive oil
2ml Japanese rice vinegar 0.5g ground black pepper ground
1.1 Combine all ingredients and toss well.
100g green chillies 5g green chilli padi 10g Himalayan pink salt 10g Mandarin orange zest 10g orange zest 15ml Mandarin orange juice
2.1 Mix all ingredients well. Place in a sterilised mason jar and ferment at room temperature for 3 days.
20g hidaka kombu (available from Medi-ya Supermarket)
5 litres water
100g katsuobushi (available from Media-ya Supermarket)
3.1 In a large pot, starting at room temperature, bring all ingredients to 60°C. Maintain temperature for 1 hour, then strain.
crab roe emulsion 50g leeks 150g crab roe 50g Mandarin kosho dashi stock 4.1 Combine leeks, crab roe, shio dashi and fermented Mandarin kosho in a vaccum bag and sous-vide for 30 minutes at 90°C.
4.2 Place crab roe mixture in Vitamix and blend with homemade dashi until a thick consistency is obtained.
1.5 litres water 4 lemons
1.5 litres white wine 10g black peppercorn 2g bay leaf 200g leeks 200g 5 whole garlic
5.1 Place all ingredients in a pot and bring to a boil. Reserve for blanching crab.
Alaskan king crab
Live Alaskan king crab 1 piece (2-2.5kg) court bouillon
6.1 Break the king crab up - legs and body.
6.2 Poach in court bouillon – 3 minutes for the legs, 5 minutes for the body.
black bean mantou
20g white sugar
7g instant yeast
300ml warm water, at 35°C 500g Hong Kong flour
60g Chinese fermented black beans, finely chopped
5g salt flakes
8g baking powder
7.1 Combine sugar, yeast and water for 45 minutes to pre-ferment.
7.2 Mix flour, black beans, salt and baking powder together.
7.3 After pre-fermentation is completed, gradually pour it into the flour mixture. Use your fingers to stir mixture until it turns crumbly.
7.4 Knead dough to a smooth and elastic texture (dust with Hong Kong flour as needed when kneading).
7.5 Spray canola oil on a bowl, place the dough in the bowl and proof for 1 hour.
7.6 After proofing, knead dough to remove air bubbles and portion into 20g pieces.
7.7 Use a rolling pin to flatten the dough, then roll inwards to form like a cylinder (like a Swiss roll).
7.8 Place each roll onto a piece of parchment paper and proof for another hour.
7.9 Once it has proofed for an hour, steam for 12 minutes.
assembly jackfruit, cut into small pieces shiso, cut into small pieces jicama, sliced thinly on a mandoline
8.1 Grill crab legs and black bean mantou for 1 minute, ideally on a charcoal grill, and place asymmetrically off the center of the plate. 8.2 Sauce with crab roe emulsion.
8.3 Garnish with tomato salsa, jackfruit, shiso, and jicama.