Recipe: Soft Shell Crab Bao Buns with Aubergine Caviar (para Reyes)

by Simon Fernandez of ferdiesfoodlab

Un mensaje para la familia: Aquí tenéis las instrucciones por el regalo extraño que os he regalado!! : )

Que el Día de los Reyes Magos sea feliz y lo pasemos bien todos!

Ahora, a practicar el Ingles!!

Whilst visiting the family in Spain I was looking for ingredients for a Japanese style soft-shell crab sushi roll (something a little different from the classic Spanish fair) and I came across some Taiwanese bao buns!! I’ve experimenting with these and I just couldn’t resist!!! Excitement!

I put together a bao version of the sushi roll:

Order of execution:

Then prepare the dip and the mayoneizu and garnishes.

Make the aubergine caviar.

Once all the bits are ready steam the bao buns and, put the crab on to fry.

Assemble while it’s all hot. 

Here’s what you need . . .

ingredients (makes 2 bao buns)

for the dip / sauce

2 tbsp honey

1 garlic (finely shopped)

2 tbsp OJ

1 lime (juiced)

1 tsp vinegar (to balance the honey - optional - or more lime)

1/2 chilli (finely diced)

-

Mix all the ingredients together, and put aside to infuse while cooking the other elements.

for the aubergine caviar

1/2 aubergine (1/2cm dice)

2 tbsp EVO (for frying)

salt & pepper to season

1 spring onion (the white bit from above)

-

Slice the aubergine into small chunks.

Add a little oil into frying pan, and toss the aubergine to coat it.

Cook on a medium heat until browned (about 5min) and turning a couple of time to brown all over.

Once soft, but not mushy, put in a serving bowl to dress.

Dress with dipping sauce and coriander.

for the soft shell crab

2 soft shell crab

1 egg

2 tbsp milk

2 tbsp rice flour 

pinch salt

vegetable oil for shallow frying

-

Defrost the crab, prepare if needed. (See notes) (Los que os he regalado ya estan preparadas)

Pat them dry with some kitchen towel.

Mix the milk & egg & beat.

Season the crab with a little salt.

Dip the crab into the egg and coat completely, then coat in flour and repeat once more.

I’ve used rice flour because it results in a crispier finish.

Fry on a high heat (180C) turning once.

They should be a beautiful golden colour!

for the toppings

2 tsp tobiko

-

10g coriander (fried)

1g sugar (confectioners)

1g fine salt

-

5g coriander (washed)

-

1 spring onion (sliced green part)

-

5g chives (chopped)

-

Fry the coriander until it stops sizzling. 

It will stop sizzling when all the water has evaporated which means it will stay crispy.

Dust it with a little salt and sugar. (Icing sugar - azucar de polvo)

for the mayoneisu (quick and dirty version - more rounded version here)

1/2 lemon (juiced)

150g mayonaise

1/2g MSG (Chinese salt)

-

Dissolve the MSG in the lemon juice.

Once completely dissolve add a third of the mayonnaise and mix until smooth.

Repeat, twice more until you have a smooth sauce!

for the bao buns

2 bao buns

-

Defrost the buns, then steam them for 8minutes

to serve

Spread a little mayoneizu on the buns, add the cooked crab and dress with coriander, spring onion & tobiko!

Serve immediately!

Que disfrutéis mucho!! Abrazos Simon!

Picture guide: