Crustacean Velvet, Fresh Kakai Pumpkin Seeds, Pumpkin & Crustacean Juice


Preparation info

  • Difficulty


  • Serves /


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By Peter Gilmore

Published 2014

  • About

Kakai pumpkins are an anomaly of nature. They have been developed from Austrian naked-seed pumpkins traditionally used for the production of Styrian pumpkin seed oil. The seeds, which have no hull, have a delicious flavour and texture when they are picked fresh from the pumpkins. In this recipe they provide the textural element that contrasts with the delicate crayfish and mud crab velvet.

To Finish

  • 1.5 litres (52 fl oz) grapeseed oil
  • 2 eggwhites
  • sea salt
  • 2 teaspoons unsalted butter

Put the grapeseed oil in a large, wide, shallow saucepan. You will need a minimum depth of 10 cm (4 inches) of oil. Warm the oil to 80°C (175°F) and maintain this temperature. Put the mousseline into a clean stainless steel bowl. Remove the reserved mud crab meat from the refrigerator and use your hands to squeeze out as much moisture as possible. Add the meat to the mousseline and stir through well.

Whisk the eggwhites in a clean bowl to form medium stiff peaks. Immediately place 1 large heaped tablespoon of eggwhite onto the mousseline and whisk through vigorously. Then quickly place the remaining eggwhite on top and lightly fold through with a spoon to create the velvet mixture. Using a large kitchen spoon, create heaped ovals of the velvet mixture approximately 8 cm ( inches) long and 6 cm ( inches) wide. Slide 8 of these spoonfuls directly into the warm oil and poach for 2 minutes on each side or until cooked through. They should be light but slightly springy to the touch.

Put all of the reserved pumpkin seeds into a small saucepan with 150 ml (5 fl oz) of the reserved pumpkin and crustacean juice. Bring to simmering point and season with sea salt. Add the unsalted butter and stir through.

Reheat the remaining pumpkin and crustacean juice in a separate saucepan to simmering point.

To Plate

Using a slotted spoon carefully remove each crustacean velvet and place one directly into the centre of each warmed serving bowl. Spoon a generous heaped tablespoon of kakai pumpkin seeds over each velvet. Put the warm crustacean and pumpkin juice into a warm teapot. Serve the velvets to your guests and pour the juices over them at the table.

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