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King Crab

King Crab
YIELDS
4 servings
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Ingredients

King Crab and Wild Boar Sho Ma

6
oz of king crab (approximately 1-2 large king crab legs)
¼
cup of peeled water chestnuts
1
lb(s) of ground wild boar
2
Tbsp of soy sauce (sushi grade)
2
Tbsp of shoa xing (Chinese cooking wine)
2
Tbsp of Chinese sesame oil (roasted)
2
Tbsp of minced galangal
2
Tbsp of minced chives
1
egg white (whisked until frothy)
2
Tbsp of cilantro (finely chopped)
Season with salt and pepper to taste

For the Rabutan Vinegar:

8
lychee (seeds removed)
8
Rabutan (seeds removed)
¼
cup of white Japanese soy sauce (sushi grade)
2
Tbsp of Chinese black vinegar
1
birds eye chili, minced
1
Tbsp of minced ginger
1
Tbsp of minced shallots
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Directions

Step 1

Pick the crab meat from the shells, and place in a small mixing bowl. Add all of the above ingredients. Mix well with a spatula. Cut the king crab leg shells into 3 inch pieces with sturdy kitchen scissors. Stuff the crab leg shells with the sho mai mixture and steam at high heat for 4-5 minutes.

Step 2

In a mortar and pestle, muddle the Rabutan. Once in a paste-like consistency, add all remaining ingredients and stir slowly. Give the vinegar 10 minutes in the pestle for the flavours to marry.

Step 3

After 7-8 minutes in the oven, pull the boar tenderloin out and let rest for 6 minutes. Keep an eye on your reduction (leftover marinade), finish with a couple drops of lemon juice and some fresh cilantro.

Step 4

Slice the boar in 2 inch slices and fan out on the plate. Sauce with the reduction. By this time, your sho mai should be ready. The texture of the dumpling must be firm. Remove from the steamer and place 2 crab leg shells on the plate, one criss-crossed over the other. Serve with the Rabutan vinegar as a dipping sauce.

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