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Adam Handling's crab, sticky rice and tom yum

Sweet, salty and spicy, this boldly flavoured dish pairs wonderfully with the nutty effervescence of Krug Grande Cuvée 170ème Édition

Serves 8

Preparation time 45 minutes

Cooking time 15

For a bold wine you need bold flavours, and who better to deliver on that front than one-Michelin-starred Adam Handling?

Famed for his Covent Garden restaurant Frog by Adam Handling, the chef finally won a Michelin star this year for his tenacious and unique cooking which separates him – and his amphibian-referencing restaurant – out from his peers.

This recipe utilises the delicate sweetness of crab, the sour spicy elements of tom yum and the gratifying vigour of sticky rice to create a powerful dish that sparks the depth of flavour within Krug's Grande Cuvée. It's a partnership made in Michelin heaven.

The flavours of the tom yum will only intensify overnight, so make sure you don't skip this step – wrap it up to enjoy its immense depth of flavour the next day.

Ingredients

For the crab

  • 1 large, freshly cooked crab

For the tom yum

  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 2 Thai chillies, halved
  • 80g slices galangal or ginger
  • 3 lemongrass stalks, pounded with the side of a knife and cut into 2-inch long pieces
  • 2 tsp red Thai curry paste
  • 1 can of coconut cream or coconut milk
  • 1-2 tbsp coconut sugar
  • 25 tbsp fish sauce, plus more to taste
  • 25g tbsp fresh lime juice

For the rice

  • Japonica rice
  • Rice vinegar
  • Soy sauce

Method

For the crab

  1. Boil the crab in boiling salted water for 12 minutes.
  2. Once cooked, leave to cool slightly and then twist off the claws and legs and separate the body from the main shell.
  3. Remove inedible gills from the body. Loosen the brown meat from the main shell and spoon into a bowl. Crack the large claws open and take out the white meat. Prise out the rest of the white meat. Check for shell fragments.

For the tom yum

  1. Warm up all ingredients and leave to infuse overnight. The following day, warm up, pass and freeze with liquid nitrogen.

For the rice

  1. Cook the rice in a rice cooker and then season with the rice vinegar and soy sauce.

For serving

  1. Place a spoon of the rice in a bowl, top with a spoonful of the crab and finish with the nitro tom yum and baby coriander petals.

For replacement of the liquid nitrogen, pour the mixture into a flat tray, freeze and then use a fork and scrape it like a granita.

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