Betel Leaves with Fraser Isle Spanner Crab, Roasted Macadamias, Finger Lime, Coconut Yoghurt and Tumeric Caramel
Image source: Photographer Paul Smith
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Matt Golinski shows us how to zest up local spanner crab with finger lime, roasted macadamias and tumeric.
Makes 24
Ingredients:
- 24 betel leaves, washed and dried
- 300gm cooked Fraser Isle spanner crab
- 50gm Lindols macadamia chips, lightly roasted
- 2tbs finger lime pearls
- 100gm coconut yoghurt
- 50gm palm sugar
- 15ml lime juice
- 15ml fish sauce
- 1tbs grated fresh turmeric
- 1 small red chilli, finely sliced
- ¼ cup coriander leaves
Method:
- Drain the spanner crab in a sieve to remove any excess liquid.
- In a small saucepan, simmer the palm sugar, lime juice, fish sauce and turmeric for 5 minutes until the sugar has dissolved. Cool.
- Lay the betel leaves shiny side up on a platter and place a teaspoon of crabmeat in the centre of each.
- Drizzle with a small amount of tumeric caramel.
- Spoon a half teaspoon of coconut yoghurt on each and sprinkle on the macadamias and finger lime.
- Garnish with a slice of chilli and sprigs of coriander.
Wine to Serve:
Pretender
2015 Saint Clair Marlborough Premium Gruner Veltliner, Marlborough, NZ $23-$28
Perfect
2015 Rudi Rabl Spiegel Gruner Veltliner Kamptal, Austria $33-$38
Pretentious
2017 Lark Hill Gruner Veltliner, Canberra District $50-$55
