Crispy Kamchatka Crab Cake | Sweet Soy Dressing

Sandy Bohm Crispy Kamchatka Crab Cake

Ingredients | Kamchatka Crab Cake

500gr cooked Kamchatka crab

50g pink ginger

10gr red chili chopped

20g chopped coriander

10ml oyster sauce

40gr spring onion

100gr Asian mayonnaise

200g flour

3 eggs

200g panko breadcrumbs

200g sprouts salad

Ingredients | Sweet Soy Dressing

80ml (1/3 cup) mirin (rice wine)

2 tablespoons caster sugar

2 tablespoons soy sauce

2 teaspoons olive oil

Method | Sweet Soy Dressing

Combine the mirin and sugar in a small saucepan over low heat and cook, stirring, for 2 minutes or until sugar dissolves. Set aside for 15 minutes to cool.

Add the soy sauce and oil to the mirin mixture and whisk until well combined.

Method | Kamchatka Crab Cake

Take the Kamchatka crab and press all the liquid out. Add the ginger, the red chili, the coriander, the oyster sauce, the spring onions as well as the Asian mayonnaise. Make sure that the consistence is so firm that you can roll Kamchatka disks. Once you have rolled the disks put them in flour and then slide them through the eggs and at last cover them with the breadcrumbs.

Once done fry them in a non-sticking pa golden brown. For the sweet soy dressing use some lightly salted soy sauce, teriyaki sauce, a bit of sesame oil, sweet oyster sauce. Put altogether in a bowl and whisk it whilst adding a bit of olive oil. Put the dressing in the center of a pasta bowl, put the Kamchatka crab cake on top and decorate it with some sprout salad. Ready to serve.