SPANNER CRAB AND LOBSTER DUMPLING

 

Puree for the Dumplings

Courgette            35g
Pinot Gris            10g
Fish Broth            25g
Hondashi             1g
Butter                   5g

Stuffing for Dumplings

Lobster Meat     40g
Spanner Crab     40g
Mascarpone Cheese 10g
Spring Onion      20g
Salt                         to taste

Preparations

Puree

  • Cut Courgette into 1cmx1cm cube
  • Sauteed courgette with butter, until courgette start swearing
  • Add pinot gris and salt
  • Use blender to blender the courgette dashi until puree texture

Dumplings

  • Dice Lobster and crab meat
  • Mix Mascarpone cheese, spring onion
  • Salt to taste
  • Place 1 teaspoon of filling on each dumpling wrapper
  • Damp the edge of the wrapper with water
  • Fold the dumpling in half
  • Repeat with all the wrappers and filling

— FRED WONG, HEAD CHEF – EBISU