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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
Add egg yolk in a mixing bowl, slowly mix in the corn oil to emulsify to a mayonnaise.
Note the the sauce will become quite thick, but it is ok.
To prepare the wasabi mayonnaise
Mix together 300g of the homemade mayonnaise (above) + wasabi + lemon juice + sea salt + pepper.
Store in the chiller.
To make the Japanese coleslaw
Cut all vegetables in julienne (shred finely, wash in cold water to ensure crispiness).
Assembling
Defrost your softshell crab and pad the excess liquid with tissues.
Dust your softshell crab in potato scratch and deep fry in sunflower oil at a temp of 180 C.
Remove from the fryer and rest on tissue.
Steam or reheat your bao then toast slightly in a frying pan.
Mix the coleslaw with some of the wasabi mayonnaise and season it a bit with salt and pepper.
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.