Peter Kuruvita's stunning recipe using spanner crab is based on the Filipino kinilaw, a salad which traditionally uses raw fish "cooked" in citrus juice or vinegar, much like a ceviche.
- 2 small mandarins, segmented
- 50 g fresh seaweed or wakame
- 2 wing beans, sliced
- 4 zucchini flowers, torn into petals
- 1 Lebanese cucumber, thinly sliced
- 200 g freshly grated coconut
Spanner crab salad
- 200 g spanner crab meat, picked through for any shell
- ½ bunch baby shallots, green part only, finely chopped
- 1 mandarin, juiced
- 50 ml extra virgin olive oil
- 6 ripe tomatoes, peeled, seeded and finely diced
- ½ bunch baby shallots, sliced
- olive oil
- ½ lime, juiced
- 1 medium green chilli, seeded and diced
- 2 eschallots, finely diced
- 1 tsp brown sugar
- 100 ml cane vinegar
- 100 ml extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the spanner crab salad, combine all the ingredients in a bowl. Refrigerate until needed.
For the tomato concasse, combine all the ingredients in a bowl and set aside.
For the chilli vinaigrette, place all the ingredients in a bowl. Stir until the sugar dissolves, then set aside.
To assemble, using two tablespoons, shape the crab salad into quenelles and place in an S shape on a large white plate. Sprinkle the tomato concasse, mandarin segments, seaweed, wing beans and torn zucchini petals around the plate. Toss the cucumber in the vinaigrette, then place the slices on top of the concasse. Drizzle the whole plate with a little vinaigrette. Scatter with coconut and serve immediately.