Sand crab with macadamia nut milk and chamomile
Daniel Puskas's interpretation of Australian cuisine involves a commitment to local produce and indigenous ingredients, including macadamia nuts.
Photo: Domino Postiglione DPP
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- 4 large sand crabs
- 440g raw macadamia nuts
- 400ml filtered water
- 1 teaspoon lecithin
- Pinch xanthan
- Murray River sea salt
- Macadamia nut oil to garnish
- 12 chamomile leaves to garnish
Remove legs and body of crab and clean under running water, removing guts and anything you can’t eat. Boil in salted water for 4 minutes then remove and cool. Once cool, pick out the meat and set aside in the fridge.
Start preparing the macadamia nut milk the night before. Roast 140g of macadamias at 160C until golden. Set aside 40g. Combine the remaining 100g of roasted nuts with the remaining 300g raw macadamia nuts in a blender. Add water and continue to blend to a paste-like consistency. Add lecithin and continue to blend for 30 seconds. Store in the fridge overnight to infuse.
The following day, strain through a fine sieve or folded cheesecloth, squeezing out all the milk. The milk should have a consistency like pouring cream. If the milk is too thick, thin it down with a little water. If the milk is too thin, add a pinch of xanthan gum and whisk until dissolved. Wait a few minutes for the xanthan gum to thicken the milk.
Take the 40g of roasted macadamias set aside, cut into small pieces and season with Murray River pink salt. To serve, place two large spoonfuls of the crab in a bowl, drizzle with the milk and add chopped nuts. Garnish with macadamia nut oil and 2 chamomile leaves.