PRODUCT: Crumbled and deep-frozen CHATKA King Crab Meat, or traditional canned King Crab Meat or canned glass.
Recipe created by Chef Samuel Naveira of MU.NA Restaurant. Samuel Naveira has a Michelin Star, his cuisine is based on the territory and with a broad international vision. His current menu of Japanese influence incorporates creations of great sensitivity and very careful taste with the meat of CHATKA King Crab as is the case of this unique recipe.
-NINGYOYAKI DOUGH
- FLOUR 280GR
- SUGAR 100GR
- WATER 106GR
- HONEY 12GR
- BAKING SODA 3GR
- EGG WHITE 180GR
- SALT 8GR
-KING CRAB STUFFING
- KING CRAB CHATKA MEAT 300GR
- OIL 50GR
- GARLIC 5GR
- LEMON TREE LEAF 1UD
- GINGER 10GR
- TOMATO 20GR
- ONION 100GR
NINGYOYAKI DOUGH
Mix all the ingredients with a blender and set aside.
KING CRAB FILLING
Crush the garlic, oil, ginger and lemon leaf and place in a saucepan on the heat.
Sauté the onion in the saucepan until it is well poached.
Add the tomato concentrate and the crab.
Freeze the filling in hemisphere molds.
FINISHING
Dip the frozen sphere in the batter and fry in hot oil.
Sprinkle with rice flour and serve.
PRODUCT: Crumbled and deep-frozen CHATKA King Crab Meat, or traditional canned King Crab Meat or canned glass.
