Kingfish crudo


You'll need

100 gm cooked spanner crab meat 1 long red chilli, seeds removed, finely chopped ¼ cup coarsely chopped coriander 1 golden shallot, finely chopped 1 tbsp mayonnaise Juice of ½ lime For deep-frying: vegetable oil 150 gm sashimi-grade kingfish, thinly sliced To serve: smoked salt, extra-virgin olive oil and land seaweed (see note)   Empanada dough 110 gm plain flour ¼ tsp white vinegar ¼ lightly beaten egg 15 gm unsalted butter, cut into small dice

Method

  • 01
  • For empanada dough, sift flour and ½ tsp salt into a bowl. Make a well in the middle and add vinegar, egg and 100ml chilled water and mix to just combine. Rub butter into flour mixture, then turn onto a lightly floured surface and knead, dusting lightly with flour if dough is too sticky at first, until soft, smooth and elastic (5 minutes). Cover with plastic wrap and refrigerate to rest (2 hours).
  • 02
  • Meanwhile, combine crab, chilli, coriander, shallot, mayonnaise and lime juice in a bowl and season to taste. Refrigerate until required.
  • 03
  • Preheat oil to 170C in a deep saucepan. Roll out dough on a lightly floured surface to 2mm thick and cut into rough 2cm x 4cm strips. Deep-fry, turning occasionally, until light-golden and crisp (2-4 minutes; be careful, hot oil will spit). Drain on absorbent paper and set aside.
  • 04
  • Place a teaspoon of crab mixture on each pastry strip and top with a slice of kingfish. Season with smoked salt and freshly ground black pepper, drizzle with olive oil, scatter with land seaweed and serve.
Note This recipe makes about 28 pieces. Smoked salt is available from select supermarkets and grocers. Land seaweed is a delicate herb-like seaweed available from select greengrocers. If it’s unavailable, substitute baby shiso or fennel fronds.

This recipe is from the April 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 10 people

Drink Suggestion

Mount Majura Pinot Gris, Canberra District, ACT, or Rusty Fig Savarino, Bermagui, NSW.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool