Portland crab with chargrilled pineapple, coconut and cashew nut

PT2H

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Ingredients

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Imperial

Crab salad

Spiced pineapple

Pineapple jelly

  • 1 pineapple, extra sweet
  • 1 lemon, juiced
  • 30g of sugar
  • 17g of Vege-Gel

Burnt coconut

Cashew nuts

  • 20g of cashew nuts
  • 20g of sugar
  • 20g of water

Squid ink tapioca crisp

To garnish

1
For the squid ink tapioca crisp, cook the tapioca in a large pan of boiling water for 18 minutes. Drain and run under hot water
  • 100g of tapioca
2
Allow the tapioca to drain, then measure out 500g and add to a bowl. Stir through the squid ink, then spread onto a tray. Leave to dry overnight in a cool, dry place
3
To prepare the pineapple jelly, start by making a pineapple essence. Peel the pineapple, dice roughly and add to a bowl with the sugar and lemon juice. Set aside to macerate for 3-4 hours, then add to a blender and blitz quickly
4
Pass the mix through 3-4 layers of muslin - this will produce a clear pineapple essence. Measure out 265g of the pineapple essence and add to a saucepan over a medium heat. Spray a tray with oil and set aside
5
Add the Vege-Gel to the pan with the pineapple essence and bring to the boil. Remove from the heat and pour onto the oiled tray in an even layer - the jelly will set in a matter of minutes so you will need to move quickly. Once set, cut the jelly into circles using a pastry cutter and store on parchment paper in the fridge until required
  • 17g of Vege-Gel
6
To prepare the crab salad, pick through the meat, ensuring there are no pieces of shell and carcass. Squeeze out the meat to remove any excess liquid, then add to a bowl with the remaining ingredients. Season, stir well and keep in an airtight container in the fridge until ready to serve
7
For the spiced pineapple, remove the skin and cut into quarters, lengthways. Stand each quarter on a chopping board and cut out the core using the tip of a sharp knife
8
Add the sugar to a pan and place over a medium-high heat, melting until a light golden caramel is formed. Remove from the heat, add 1/3 of the pineapple juice and stir to combine
9
Add the remaining juice and stir to incorporate. Add the Szechuan pepper, cinnamon stick and star anise and allow to infuse for 20 minutes and pass through a fine sieve
10
Add the liquid to a pan and bring to the boil. Remove from the heat, leave for 5 minutes and place the pineapple quarters in the liquid to infuse for 20 minutes. Remove from the liquid and allow to drain
11
Place a chargrill pan over a very high heat. Coat the pineapple in a very small amount of the vegetable oil and a pinch of salt, then grill on one side until dark golden in colour. Remove from the grill, allow to rest and slice the pineapple into 1/2cm thick pieces
  • vegetable oil
12
For the burnt coconut, heavily toast half of the coconut in a hot, dry frying pan until dark brown. Add to a bowl, mix in the remaining ingredients and store in a container until required
13
Preheat the deep fryer to 170°C
14
For the cashew nuts, place all of the ingredients in a pan and bring to a thick syrup. Remove from the heat, drain and allow most of syrup to drain off in a fine sieve
  • 20g of cashew nuts
  • 20g of sugar
  • 20g of water
15
Deep-fry the cashews for 1-2 minutes, until the nuts are golden and candied. Drain, allow to cool on a tray and chop roughly. Store in a container until required
16
Preheat the deep-fat fryer to 220°C
17
10 minutes before plating, break the squid ink tapioca into pieces and deep-fry until puffed up. Season and set aside while you plate the other elements
18
Divide the crab salad onto plates and neatly spread out to form circles. Add a circle of pineapple jelly on top, then add the pineapple and the burnt coconut, decorate with the coriander, tomato, cucumber, rocket and flowers and finish with the fried tapioca and a little more of the burnt coconut
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