Lotus Crisp with Fresh Crab Taramasalata

Name: Lotus Crisp with Fresh Crab Taramasalata
Yield: Serves 4
Cuisine: Japanese
Ingredients: cayenne pepper, to sprinkle; freshly grated nutmeg; 200 g (7 oz.) white crab claw meat; sea salt; juice of ½ lemon; 100 ml (scant ½ cup) olive oil; 2 egg yolks; 1 clove of garlic, finely chopped; 500 ml (2 cups) grapeseed (or sunflower) oil, for frying; 300 g (10½ oz.) brown crab meat; 1 lotus root

Preparation info

Serves
4

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

If you can, I recommend hand-picking your own crab meat for the best flavour. Alternatively, buy the finest sustainable ready picked crab from a coastal fishery local to you.

Ingredients

1 lotus root
500 ml (2 cups) grapeseed (or sunflower) oil, for frying

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

Peel the lotus root. On the finest setting on a Japanese mandoline, slice the lotus into paper-thin discs and leave to rest in cold water for 20 minutes or so.

Drain the lotus crisps, spread flat on a tea (dish) towel and press dry. Heat the grapeseed oil in a small wok or shallow pan and fry the lotus root until just golden. Remove from the hot oil, place on a lined baking tray and sea