Crab Fat Fried Rice
Crispy Iberian Pork, Dungeness Crab, and Kikkoman Szechuan Sauce
Chef Ford Fry of Ford Fry Restaurant | GA-NC-TX
Yield: 1 serving
Adapted by StarChefs | october 2019
INGREDIENTS:
Kikkoman Szechuan Sauce:
(Yield: 880 grams)
200 grams spicy chili crisp
200 grams Szechuan-style broad bean sauce (doubanjiang)
150 grams Kikkoman tamari soy sauce
160 grams Kikkoman rice vinegar
50 grams Kikkoman mirin
50 grams Kikkoman sesame oil
70 grams Szechuan oil (10:1, peanut peppercorns, steeped and puréed)
To Assemble and Serve:
Rice flour
1 live Dungeness crab
350 grams peanut oil
90 grams braised Ibérico pork belly
3 eggs, separated
55 grams oil
150 grams day-old cooked short grain rice
65 grams chopped mixed vegetables (clery, red onion, sweet corn)
10 grams thinly sliced green onion, plus additional for garnish
Salt
White pepper
6 grams butter
5 grams cilantro leaves, plus additional for garnish
5 grams Thai basil leaves, plus additional for garnish
10 grams chopped toasted peanuts
10 grams crispy shallots
METHOD:
For the Kikkoman Szechuan Sauce:
In a bowl, combine all ingredients.
To Assemble and Serve:
In a shallow half-hotel pan with rice flour, dredge crab; reserve. In a Made In wok over medium-high flame, heat peanut oil until smoking. Add pork and fry until crisp. Remove with a spider and drain pork on paper towels. Add crab to the wok and fry until cooked through. Remove and drain crab. In the same hot oil, add egg whites and cook until puffy. Strain oil, reserving egg whites and oil separately. Wipe wok clean and return to medium-high heat. In the wok, bring 250 milliliters water to a boil. Place cooked egg whites in water and boil 1 minute. Strain and discard water, reserve egg whites. Remove legs from cooked crab and separate cluster of meat at end of each leg from the leg itself, and reserve separately. Remove meat from rest of shell, reserving meat and shell separately. In a clean wok over medium-high flame, heat oil until smoke wisps. Add rice and stir-fry 2 minutes, until rice starts to crisp. Add yolks and toss another 2 minutes. Stir in vegetables and cook 1 minute. Add fried pork, crab legs and meat, green onion, and 50 grams Kikkoman Szechuan Sauce. Season with salt and pepper. Cook 1 minute, turn off heat, add butter, and herbs. Toss to combine. In the center of a serving plate, place crab shell (like a bowl). Spoon fried rice into the shell and place crab legs back to their original positions. Garnish with peanuts, shallots, green onion, and herbs. Finish with a small spoonful of Kikkoman Szechuan Sauce.
