Name: Spanner Crab Ravioli with Oxtail and Rosemary Jus
Yield: Serves six
Cuisine: Australian
Ingredients: 10 cloves garlic; 400 g cooked spanner crab meat; 2 coriander roots, ground to a paste with 1 teaspoon sea salt; 2 tablespoons chopped coriander leaves; 4 sprigs rosemary; 90 ml extra-virgin olive oil; 6 red radishes, sliced into rounds; 10 red shallots; 8 tablespoons palm sugar; 4 tablespoons fish sauce; 2 litres Chicken Stock; 2 cloves garlic; 3 red shallots; 2 coriander roots; 6 white peppercorns; meat from 6 pieces cooked oxtail; 5 coriander roots; sea salt and freshly ground pepper; 15 white peppercorns, roasted and ground; 10 coriander seeds, roasted and ground; 2 kg oxtail, cut and trimmed; 50 ml peanut oil; 100 ml whisky; 3 tablespoons palm sugar; 150 ml coconut milk; 2 tablespoons fish sauce; 15 coriander leaves; 15 mint leaves; ½ preserved lemon; 50 ml extra-virgin olive oil

Preparation info

Serves
six

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This dish represents the harmony of flavours from Eastern and Western cooking that make up Rockpool. The layers of flavour and texture in the dish come together to form an extraordinary harmony of taste, and the lightness of the broth carries the delicate texture of the crab beautifully. The broth starts out with a very Asian purpose and direction, but is subtly changed with the addition of olive oil and rosemary. The crabmeat ravioli has preserved lemon and coriander mixed through, which a