Blue Swimmer Crab – Pasta Blanket – Finger Lime – Egg Emulsion – Dashi & Crab Broth
PASTA DOUGH:
- 6 Yolks
- 1 Egg
- 1 Tablespoon Evo
- 1 Tablespoon of Milk
- 2 Cups of Flour, Add all Ingredients into Kitchen Aid Mix till all Combined
Using the pasta rolling attachment for the kitchen aid, roll down to number 2 blanch and refresh. Cut to ten centimetres by ten centimetres, keep between go between sheets with a light coating of extra virgin olive oil
CRAB SOFRITO FOR CRAB MIX:
- 2 Eshallots Finely Diced
- 1 Garlic Finely Diced
- 1 Red Chilli Finely Chopped
- 1 Lemongrass Stick Finely Diced
- 10g Ginger
100 g vegetable oil
Confit all of the above for 45 mins on a low heat
Add 50 g of the above mix into 350 g of raw crab meat with 25 g of butter
Vacum seal and steam at 85% for ten minutes
Reserve for later
DASHI BROTH For your Blue Swimmer Crab recipe
Pan Fry Gently Konbu Sheets Until Bubbly
In 20 ml veg oil add 50 grams of lemon grass slowly add in 1 litre of water
Bring to 90 degrees
You will also need 1 eshallot charred
1 small knob of ginger
Add to broth once reached 85 degrees and simmer for 1 hour
Once the hour is up please add strained liquid to 50 g of bonito flakes cling wrap container and let infuse for ten minutes
Strain and reserve
Finger lime 20 g for garnish
10 g of nearly sliced chives
15 g of dill tips
To bring the dish together heat 80g of the crab mix with 5g of butter and keep warm
Refresh the pasta in boiling water for 1 minute add the warmed crab to a hot bowl
Place the pasta sheet over the warmed crab heat the broth and pour over the pasta sheet place the finger lime on top lightly sprinkle the chives round the broth and place the dill tips neatly over the pasta
The Carousel would like to thank the Stables for the recipe.
