recipes

Singapore pepper crab

 

This is a dish created by Bjørn Cameron Alexander, Chef of the Year 2006.

 

Ingredients: 4 pieces of king crab leg, preferably raw, pepper glaze: 50 gr sugar, 1 dl soy sauce, 1/2 dl sweet soy sauce, juice of 1 lime, 2 tblsp coarse ground burned black pepper. 2 finely chopped shallots, 1 finely chopped garlic clove, 2 cm grated fresh ginger, 1/2 finely chopped red chilli, lime and fresh coriander. Procedure: Start by making the pepper glaze. Caramelise the sugar, and heat the two soy sauces. Add the juice of 1 lime and the black pepper. Stir the shallots, garlic, ginger and red chilli carefully in the pan until they are soft. Pour over the soy and pepper sauce. Slice the crab legs lengthwise and fry on a hot pan with neutral cooking oil. Fry for 3-5 minutes (depending on the thickness of the legs). When the crab is ready, pour the sauce over. Serve with lime and a light sprinkling of coriander.

Mango salad

Side dish or starter

Ingredients: 4-6 boiled king crab claws, 1-2 ripe mangoes, lemon juice, lettuce leaves, chicory, ruccola, radishes.

Vinaigrette dressing: 4 tblsp. hazelnut oil, 1 tblsp. wine vinegar, 1/2 tblsp. balsamic vinegar, salt and pepper

Procedure: Peel the mango and remove the pips. Slice thinly and sprinkle with lemon juice. Crack the claws and remove the meat. Slice the meat. Place a base of chopped salad on the plate and lay the crab meat and mango slices alternately in the middle of the plate. Drip vinaigrette dressing over.

Grilled king crab with avocado crème

Created by Gunnar Hvarnes, as an entry for Chef of the year 2006

Ingredients: 400 gr. shelled king crab, cayenne pepper, a little cooking oil, 2 ripe avocadoes, 1 tblsp. crème fraiche, 1/2 a clove of garlic, juice of 1 lemon, 2 plum tomatoes, 1 tblsp. finely chopped chives, 2 tblsp. sweet soy oil, 2 tblsp. browned butter, salt and pepper. Procedure: Toss the crab in a little cooking oil. Add salt and pepper. Grill in a grill pan or under a grill until medium boiled (a few minutes). Cut into small pieces for serving. Remove the avocado from its peel using a spoon. Add crème fraiche, garlic and lemon juice. Mix in a food processor. Grate the tomatoes and let them drain overnight. Add salt, pepper and chives to taste. Blend the soy with browned butter. Serve warm.

Recommended wine: Dönnhoff Riesling 2004