World Gourmet Summit 2004 - Culinary Masterclass

Wok-Fried King Island Crayfish with
a Light Ginger Sauce in
U.S. Round White Potato Basket

Serves1

INGREDIENTS

1 kg

25g
45g

90g

500g

fresh King Island crayfish
U.S. Dehydrated Potato-Fine Flour
Vegetable oil (for deep-frying)

ginger knobs; peeled and roughly chopped
spring onions; cut into 3-cm lengths
Chicken stock
Salt and sugar; to taste
Oyster sauce; to taste
Shaohsing jiu (Chinese rice wine)

bok choy; washed and cut into quarters

U.S. Round White Potatoes; scrubbed clean and peeled

Method:
1.	For the Crayfish: Cut the head in half and rinse under running tap water. Cut the legs off each crayfish and steam them; then extract the meat from the legs by smashing the shell. Cut off the crayfish tail fan and set aside. With the remaining crayfish, cut into approximately 25g per piece. Sprinkle with a dash of U.S. Dehydrated Potato-Fine Flour over the crayfish pieces.
2.	2. Heat vegetable oil in a wok and deep-fry the crayfish tail pieces over high heat for about 30 seconds. Remove from the wok and set aside.
3.	For the Ginger Sauce: Pour away the hot oil in the wok, leaving just enough to coat the surface of the wok. Stir-fry the chopped ginger and spring onions in the same wok until fragrant. Pour in chicken stock and bring to a simmer; then add in the deep-fried crayfish tail pieces and steamed crayfish leg meat to the sauce. Season with salt, sugar and oyster sauce. Add a dash of U.S. Dehydrated Potato-Fine Flour to a little water and pour the starch mixture into the sauce to thicken the sauce. Then add some Chinese rice wine according to taste.
4.	For the Bok Choy: Blanch the bok choy in a pot of boiling water; then add a pinch of salt and sugar, and a few drops of vegetable oil. Then drain the bok choy and transfer to a hot wok. Stir-fry the blanched bok choy with a little vegetable oil and cook for 2 to 3 minutes.
5.	For the U.S. Round White Potato Basket: Slice the U.S. Round White Potatoes into thin strips with a Chinese mandolin. Dredge the potato strips with potato starch, and arrange them around the base of a large ladle. Then dip the ladle into hot vegetable oil at 180 degree Celsius until golden brown. Invert the deep-fried potato basket on paper towels.

To Serve:
Place the potato basket on a serving dish and then add in the deep-fried crayfish .Ladle some ginger sauce around the serving dish and serve with the stir-fried bok choy.