A talk with Simon Davies
Crab and onion, an homage to India
Crab and onion, an homage to India
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STARTER2 servings
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timing2 hours
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preparation time2 hours
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Cooking time2 hours
INGREDIENTS
STEP 1.
4 yellow onions
200 g butter, 100 ml white wine
100 ml white wine vinegar
80 g white cane sugar
STEP 2.
200 g roasted onion
500 ml water, 200 g butter
20 ml lemon juice
1,2 g xanthum gum, 8 g salt
STEP 3.
300 g crab meat, raw, 250 ml water
250 g processed crab meat
40 g lobster coral, 20 g crab roe
160 g tapioca starch, 12 g salt
STEP 4.
30 g coriander, 30 g cumin
30 g paprika,10 g fennel seeds
8 g black pepper, 20 g cardamom
10 g chilli powder
15 g yellow mustard seeds
5 g cinnamon, 4 g cinnamon leaf
5 g cloves, 25 g puffed wild rice
25 g puffed red quinoa
6 ml grapeseed oil
4 g garam masala spice, 2 g salt
STEP 5.
1 crab, 200 g onion roasting butter
RECIPE DEVELOPMENT
STEP 1. ROASTED YELLOW ONIONS AND PICKLED WHITE ONION
Wrap onions and butter in foil and roast in an oven at 180°C until dark brown. Remove onions and reserve butter for poaching crab. Cut onion into small dice. Bring the white wine, vinegar, and sugar to a boil and pour over diced onions.
STEP 2. ONION BUTTER EMULSION
Add all ingredients to a pot and simmer for 90 min.
STEP 3. CRAB CRACKERS
Mix all ingredients in a food processor, then steam in thin sheets between plastic wrap. Dehydrate until they are pliable but snap when bent. Fry at 192°C until puffed and crispy.
STEP 4. MASALA SPICE AND PUFFED GRAINS
Blend all of the spices together until they are a fine powder. Toss all ingredients together in a bowl.
STEP 5. POACHED CRAB
Quickly blanch crab in boiling water as to free the meat from the shell but not cook it fully. Place crabmeat in the onion roasting butter previously reserved and poach.
SERVING INSTRUCTIONS
Have a small pot of water simmering. Present the larger bowl with a large spoonful of masala spice, a handful of dry ice, and decorative whole spices. Place the smaller bowl on top of the spice bowl and plate inside of it starting with the onion butter emulsion and poached crab, followed by a garnish of puffed grains, pickled onion, and crab crackers. Serve the dish and then pour simmering water into the spice bowl, releasing the aroma of masala spice into the air.
