This amazing recipe is from Miss Amelie in Wodonga.
2 Tbsp rice vinegar
2 Tbsp yuzu (Japanese lime)
1 tsp salt
1/2 teaspoon Japanese mustard
1 tbsp sugar
Combine all the above ingredients and stir well until sugar and salt is dissolves.
250 ml canola oil
75 ml Dashi stock
2 egg yolks
In a food processor, combine yolks and the above liquid and blend on high speed for 30 seconds.
Switch processor to low and add canola oil gradually.
Once all oil is in, add Dashi stock to finish your kewpie mayo.
25g Basil Leaves
2 Litres cold vegetable oil
Put oil container on ice. In a saucepan bring agar sugar and water to the boil.
Once boiling add basil and emulsify with a hand blender
Strain and pour into a bottle with a small nozzle. When liquid drops to 45 degrees pour into oil.
Strain pearls from oil and rinse under cold water. Drain.
¼ Corn on the cob
1 Cup Vegetable Oil
Peel corn and reserve husk. Cook corn on a char grill and season until slightly charred. Heat oil to 160 degrees and blanch husk until light golden and set aside to dry.
2 Cobs of Corn
1 tbsp Quick Thick (Cornflour)
Remove kernels and juice using an electric juicer to extract all liquid. Put juice into a thermo mix and cook @ 75 degrees for 20 minutes add quick thick and blitz on high for a further 5 minutes
½ tsp ground Tumeric
1 tbsp Olive Oil
2 tbsp Creme Fraiche
2 tbsp Lemon juice
Place all ingredients into a food processor and emulsify checking seasoning. Push through a fine sieve.
½ Cup Polenta
3 Cups Water
2 tbsp Salt
Bring water to the boil and sprinkle polenta in whilst vigorously whisking. simmer further 15 minutes until smooth. Spread onto a lined tray and dry @ 60 degrees overnight. Once dry deep fry until crispy.
Corn Husk offcuts
1 Bay Leaf
Lemon Shin offcuts
¼ Brown Onion
1 Stick Celery
1 Cup White Wine
2 Cups Water
2 tbsp salt
30g Fraser Isle Spanner Crab Meat
Produce a bouillon, adding all ingredients except crab and simmer 1 hour. Strain return to a clean saucepan and submerge crab for 3 minutes. Drain crab and chill below 5 degrees.
¼ Corn on the Cob
2g Toasted Buckwheat
2g Diced Shallot
Blanch corn in a boiling pot of water with the skin on 5 minutes, chill and remove kernels with a knife.
Use a good quality mayonnaise and combine shallots buckwheat and crab to form a creamy salad. Remember to season with salt and white pepper
Prepare all the individual ‘elements’. Assemble dish placing the ‘elements’ as pictured on top of the crab salad. Enjoy!