Entertaining Asian

Spanner crab rice with edamame and tobiko

Name: Spanner crab rice with edamame and tobiko recipe
Yield: 4
Cuisine: /asian
Ingredients: 240g cooked spanner crab, meat picked; 400g frozen whole edamame, thawed, steamed, podded; 80g pickled daikon (takuan, from Asian grocers – substitute pickled ginger), drained, sliced; Seasoned nori flakes & sliced long green shallots, to serve; Tobiko orange (orange flying fish roe, from specialty food shops and Asian grocers), to serve; 3 cups (625g) Japanese short grain rice, soaked in cold water for 1 hour; 1 tbs sesame oil, plus extra to drizzle; 130g store-bought XO sauce; 1/4 cup (60ml) lemon juice; 1/3 cup (80ml) light soy sauce

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by Jonathan Barthelmess

Jun 02, 2020

This spanner crab and crispy rice dish couldn't get much easier, and the delicately balanced flavours will leave everyone impressed.

240g cooked spanner crab, meat picked
400g frozen whole edamame, thawed, steamed, podded
80g pickled daikon (takuan, from Asian grocers – substitute pickled ginger), drained, sliced
Seasoned nori flakes & sliced long green shallots, to serve
Tobiko orange (orange flying fish roe, from specialty food shops and Asian grocers), to serve

Crispy rice

3 cups (625g) Japanese short grain rice, soaked in cold water for 1 hour
1 tbs sesame oil, plus extra to drizzle
130g store-bought XO sauce
1/4 cup (60ml) lemon juice
1/3 cup (80ml) light soy sauce

Method

1.

For the crispy rice, drain soaked rice and cook to packet instructions. Heat 1 tbs sesame oil in a large non-stick, heavy- based, high-sided frypan over medium- high heat. Add rice and spread into an even layer. Cook without stirring for 6-8 minutes until rice is crispy and golden on the bottom. Combine XO sauce, lemon juice and soy sauce in a bowl and drizzle over the rice. Mix to combine, using a large metal spoon to fold crispy rice into the soft rice.
2.

Scatter over crab, edamame, takuan, nori, sliced long green shallot and drizzle with extra sesame oil. Place a spoonful of tobiko orange in the centre. Serve in pan.

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