Ingredients

Serves 4

200 grams spanner crab meat, picked
½ cup congee rice
1 cup corn puree (see below)
20 grams celery shoots
20 grams ginger flower
4 pacific oysters
Oyster sauce, in squeeze bottle

Tapioca batter:
Equal quantities rice flour, tapioca flour and glutinous rice flour
Soda Water

Corn puree:
8 corn cobs
10 litres water
1 onion
1 knob ginger
2 cloves garlic
Congee rice
½ cup long grain rice
1litre water
Salt

Method

To make the corn puree, bring the water to the boil and put all ingredients in.
When the corn is cooked, remove it, slice off kernels and set aside. Chop up cobs and put back into stock. Simmer for 8 hours, strain and reduce by half.
Blend hot corn with stock in blender to form a smooth paste. Season to taste

To make the tapioca batter, combine equal quantities rice flour, tapioca flour and glutinous rice flour. Mix to desired consistency with cold soda water.

To prepare the congee rice, cook the rice in water with a little salt slowly on the stove until rice is soft and the consistency is soup-like.


To plate
Heat corn and congee rice in a pot, checking for correct seasoning.

Coat oysters in tapioca batter and fry.

On each plate, make a ring of crab, like a moat, and pour congee into the middle.

Place an oyster in the middle of congee and draw a line over it with oyster sauce.

Garnish the crab meat with celery and ginger flowers.


From Pearl Restaurant + Bar: http://www.pearlrestaurant.com.au/