Soy-milk custard and crab

AT A GLANCE

  • Serves 4 people

"A delicate dish, served cold," says McConnell. "For best results, cook the crab fresh on the day."

  • 250 ml (1 cup) soy milk
  • 5 gm bonito flakes
  • 1 egg
  • 1 egg yolk
  • 1 tbsp light soy sauce
  • 150 gm picked blue swimmer or spanner crab meat
  • 1 tsp finely chopped chives
  • To serve: coriander cress
  •  
  • Tomato dressing
  • 2 very ripe large tomatoes
  • 1 tbsp white or light soy sauce
  • 2 tbsp grapeseed oil
  • ½ tsp sesame oil
01   Warm soy milk to 70C in a saucepan over low heat. Add the bonito flakes and a pinch of white pepper and set aside to infuse (10 minutes). Whisk the egg and yolk with the soy sauce in a bowl to combine. Strain the soy milk into the egg mixture and whisk to combine. Season with salt to taste. Pour into 4 x 150ml bowls or 1 x 600ml ramekin to a depth of no more than 2cm.
02   Cook custards in a steamer over medium heat, checking every 2 minutes, until just set to ensure the custard has a silken texture (5-10 minutes). Remove and refrigerate to cool (2-3 hours).
03   For tomato dressing, grate the tomatoes on a box grater (the pulp and seeds will work through the grater). Discard the skin and drain pulp in a sieve for 10 minutes. In a bowl, combine tomato pulp, soy sauce, grapeseed oil and sesame oil. Season to taste.
04   Ten minutes before serving, remove custards from the fridge and season crabmeat with a pinch of sea salt flakes. Spoon the tomato pulp over the custard and top with crabmeat, scatter with chives and coriander cress, and serve.

Topics:

DRINK SUGGESTION, CRAB, TOMATOES, BONITO, SEAFOOD, EGGS, MAIN, CHIVES, AUTUMN, CHEFS' RECIPES, MODERN ASIAN

Recipe:

ANDREW MCCONNELL

Photography:

MARK ROPER

Styling:

LISA FEATHERBY

Drinking Suggestion:

AMA NO TO “JUNMAI GINJO” SAKE, AKITA, JAPAN. A SLIPPERY-TEXTURED SAKE, WITH SAVOURY NOTES OF MUSHROOM AND STONE FRUIT. , suggested by LEANNE ALTMANN

FEATURED IN

Apr 2014

Apr 2014

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