Soft shell crab bao recipe by Alex Stumpf head chef at BB Social Dining DIFC

Soft shell crab bao recipe by Alex Stumpf head chef at BB Social Dining DIFC

Serves 10 portions


INGREDIENTS

  • 100g egg yolk
  • 900ml corn oil
  • 40g wasabi
  • 80ml lemon juice
  • 6g sea salt
  • 10g black pepper
  • 50g white cabbage
  • 50g red cabbage
  • 50g red onion
  • 50g carrot
  • 50g spring onion
  • 10 bao
  • 10 softshell crab

METHOD 

To make the homemade mayonnaise

  1. Add egg yolk in a mixing bowl, slowly mix in the corn oil to emulsify to a mayonnaise.
  2. Note the the sauce will become quite thick, but it is ok.

To prepare the wasabi mayonnaise

  1. Mix together 300g of the homemade mayonnaise (above) + wasabi + lemon juice + sea salt + pepper.
  2. Store in the chiller. 

To make the Japanese coleslaw

  1. Cut all vegetables in julienne (shred finely, wah in cold water to ensure crispiness).

Assembling

  1. Defrost your softshell crab and pad the excess liquid with tissues.
  2. Dust your softshell crab in potato scratch and deep fry in sunflower oil at a temp of 180 C. 
  3. Remove from the fryer and rest on tissue.
  4. Steam or reheat your bao then toast slightly in a frying pan.
  5. Mix the coleslaw with some of the wasabi mayonnaise and season it a bit with salt and pepper. 
  6. Open the bao and add the softshell crab, make a space on one side and add one spoon of wasabi mayonnaise on top of the crispy shoftshell crab, then fill in some coleslaw and sprinkle with black sesame seeds. 
  7. Serve with a wedge of lime. 
  8. Enjoy and repeat. 



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