SERVES
4
This spanner crab and crispy rice dish couldn’t get much easier, and the delicately balanced flavors will leave everyone impressed.
INGREDIENTS
• 240g cooked spanner crab, meat picked
• 400g frozen whole edamame, thawed, steamed, podded
• 80g pickled daikon (takuan, from Asian grocers – substitute pickled ginger), drained, sliced
• Seasoned nori flakes & sliced long green shallots, to serve
• Tobiko orange (orange flying fish roe, from specialty food shops and Asian grocers), to serve
CRISPY RICE
• 3 cups (625g) Japanese short grain rice, soaked in cold water for 1 hour
• 1 tbs sesame oil, plus extra to drizzle
• 130g store-bought XO sauce
• 1/4 cup (60ml) lemon juice
• 1/3 cup (80ml) light soy sauce
Instructions:
1.For the crispy rice, drain soaked rice and cook to packet instructions. Heat 1 tbs sesame oil in a large non-stick, heavy- based, high-sided frypan over medium- high heat. Add rice and spread into an even layer. Cook without stirring for 6-8 minutes until rice is crispy and golden on the bottom. Combine XO sauce, lemon juice and soy sauce in a bowl and drizzle over the rice. Mix to combine, using a large metal spoon to fold crispy rice into the soft rice.
2.Scatter over crab, edamame, takuan, nori, sliced long green shallot and drizzle with extra sesame oil. Place a spoonful of tobiko orange in the center. Serve in pan.
Courtesy of JONATHAN BARTHELMESS
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