The Paris issue

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Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Sautéed mud crab with ginger and spring onion (keong chung hai)


This simple recipe requires few ingredients but it relies on premium fresh mud crabs. The secret lies with the ginger and spring onions - the more the mixture is stir-fried, the more fragrant it becomes, allowing more flavour to penetrate the crab. Chef Lui is particular about the crab he uses. He gets crabs from Queensland and the Northern Territory, but he finds the shells can vary, with one type thicker than the other. Crabs with thicker shells therefore require extra cooking time. He uses only live mud crabs and they're delivered to Flower Drum within 24 hours of being caught.

You'll need

2 cleaned mud crabs (about 1.8kg-2kg each) 1¼ tbsp potato starch (see note) For deep-frying: vegetable oil 6 spring onions chopped into 5cm lengths 80 gm ginger, bashed with the blunt end of your knife and sliced 200 ml chicken stock 2 tbsp Shaoxing wine 1 tsp sesame oil To serve: soy sauce

Method

  • 01
  • Kill crabs humanely. Lift the abdominal flap underneath, remove and discard it, then, holding the bottom end, pull away the top shell. Remove gills (discard) and twist off claws. Cut the body of each crab in half with legs attached then cut each section into 2 pieces. Crack the claws with a mallet or a cleaver. Dust all pieces lightly with 1 tbsp potato starch.
  • 02
  • Half-fill a large wok with vegetable oil and heat over high heat until the oil reaches 170C. Add claws and cook until shells turn red (3-4 minutes; be careful, hot oil will spit and bubble up). Place cooked claws with remaining crab pieces in a metal colander placed over a large heatproof bowl and pour hot oil over to sear.
  • 03
  • Mix remaining potato starch with 1 tbsp water and set aside. Wipe wok clean, add 1½ tbsp cooking oil and place over medium-high heat. Add spring onion and ginger and stir-fry until fragrant (1-2 minutes). Add crab and stock and a pinch of salt, cover with a lid and simmer until the crab is cooked (5-6 minutes). Remove lid and stir in potato starch slurry, Shaoxing wine and sesame oil, then serve hot with soy sauce to the side.

Note Potato starch is available from Asian grocers and select supermarkets.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Chablis or unoaked chardonnay will bring out the spring onion flavour.

Featured in

Sep 2014

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