PRODUCT: CHATKA King Crab Leg in traditional canned or canned glass. and CHATKA King Crab Leg frozen.
Recipe created by Chef Hugo Muñoz from Ugo Chan Restaurant in Madrid. Hugo Muñoz has a Michelin Star, his Japanese cuisine with links to the international seasonal cuisine shows the gastronomic richness of his personal project. The recipe of his Sembei is pure creativity with textures that take the meat of CHATKA King Crab to another surprising state of the product.
6 pax.
INGREDIENTS:
-Maldon salt 4gr.
-water 100ml.
-rice flour 60gr.
–CHATKA king crab(canned or frozen legs) 20gr.
-cherry tomato 15gr.
-tomato powder 6gr.
PREPARATION
Mix the rice flour with the crushed Maldon salt and the water, thick dough texture.
thick dough. In a press with temperature to 140 degrees we will add 10 gr of the dough in the center of the presser, we will add 10 gr.
center of the press, we will add the CHATKA Royal Crab all over the press plate, we will do the same with the cherry tomatoes previously
the same with the cherry tomato previously cut into very thin slices, and finally the tomato powder.
tomato powder, we will press between two sulphurized papers for 3 min.
PRODUCT: CHATKA King Crab Leg in traditional canned or canned glass. and CHATKA King Crab Leg frozen.
