* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Judy Joo is an American chef and television personality – a judge on the Food Network show The Next Iron Chef and made appearances on The Best Thing I Ever Ate and The Best Thing I Ever Made for the same channel. After working as a chef at Gordon Ramsay’s restaurants, including Maze, Petrus, Gordon Ramsay at Claridge’s and The Boxwood Café, she became executive chef for The Playboy Club London.
Brown crab with coconut milk soup
- 1 or 2 whole velvet crabs
Ingredients for the soup:
- 2 tbsp grape seed oil
- 2 medium brown onions, finely diced/minced
- 1 cm piece of fresh ginger, peeled and minced
- 2 red chillies, seeded and minced
- 1½ tbsp mild curry powder
- 1 tbsp ground turmeric
- 2½ litres shellfish stock
- 625ml coconut milk
- Juice of 2 limes
- Crème fraiche to taste
- Fish sauce to taste
- Cognac to taste
- Brown crab meat from 1 or 2 whole crabs (each crab will vary in meat volume)
Ingredients for the crab spring roll:
- Vegetable oil for deep frying
- 70g medium peeled raw prawns
- 1 red chilli
- 50g shiitake mushrooms
- 20g spring onion
- ¾ tbsp light soy sauce
- ¾ tbsp sake
- ¾ tbsp mirin
- 15ml sesame oil
- Sea salt to season
- 130g white crab meat
- 4 large shiso leaves
- 4 sheets fresh spring roll paper (square 9cm x 9cm)
1. Cook the whole crab in boiling water for approx. 12 minutes, depending on size. Remove and allow to cool.
2. Remove all the brown and white meat from the carapace (make sure to discard the dead man’s fingers). Keep the crab claws aside.
For the soup:
3. Heat the grape seed oil in a medium saucepan on a medium-low heat. Add the onions, ginger and chillies and sauté until very soft and fragrant, about 10 minutes.
4. Add the curry powder and turmeric and cook for 3 more minutes to release the flavors.
5. Add the shellfish stock and the coconut milk, increase the heat to medium-high and bring to the boil. Reduce the heat to low and simmer for 15-20 minutes.
6. Remove from the heat, stir in the lime juice and crème fraiche and season with fish sauce. Add cognac to taste. Set aside.
7. Chop some brown crab into bite sized pieces and put in the bottom of a soup bowl.
8. Pour the soup over the brown crab meat when ready to serve.
For the spring roll:
9. Heat the oil for deep frying to 180°C.
10. Finely chop the prawns. Cut the red chilli into thin strips lengthwise. Chop the shiitake mushrooms and spring onions into rondelles (round flat pieces), or thinly on a bias (angle).
11. Deep fry the mushrooms and spring onions until they are crisp, but not browned. Remove and place on kitchen paper to drain.
12. Put the prawns, chilli, mushrooms and spring onions into a mixing bowl. Add the soy sauce, sake, mirin, sesame oil and sea salt and mix well. Finally add the crab meat and mix together.
13. Lay a shiso leaf on a spring roll wrapper and spread the crab mixture over the leaf. Fold each side of the pastry sheet over the filling, then roll up away from you. Use some water to seal the rolls tightly. Repeat to make 4 rolls.
14. Deep fry the rolls in the hot oil for 3-4 minutes and drain. When deep frying the roll, pay attention to the colour and lift out the roll when it turns golden brown.