Make Harold Dieterle's Miang of Peekytoe Crab

Categories: Recipes

MiangCrab.JPG
Lauren Bloomberg
The Top Chef OG's Pretty Crab Salad
Harold Dieterle, the Season 1 winner of Top Chef and owner of two successful New York restaurants with a third on the way, is a badass chef. His first venture, Perilla, is a Greenwich Village stalwart that's been dishing out duck meatballs for years. At nearby Kin Shop, he's doing Thai food with big flavors (think oyster and pork salad, super spicy duck larb).

In the past few weeks, Chef Dieterle has introduced a new facet of Kin Shop: Monday Night Crab Dinners. These four-course dinners feature the crustacean in different rotating dishes -- right now they include Fried Jonah Crab Claw and She-Crab Coconut Milk Soup.

Since we can't try the food he's working on for his new Williamsburg foray, the Marrow, we did the next best thing by scoring this Miang of Peekytoe Crab recipe so that you can create your own crab dinner.


Miang of Peekytoe Crab with pomelo, fried garlic, betel leaf, ginger vinaigrette, and chili jam


Serves 6


Ginger Vinaigrette

¼ cup lime juice, fresh squeezed

1 tsp. ginger, peeled and chopped

1 tbsp. fish sauce                                                                                                

2 tbsp. soy oil or other neutral oil                                                                                                   

Add the lime juice, ginger, fish sauce, salt, and pepper into a blender. Blend the contents on high while slowly adding the oil to make an emulsion.  Strain the vinaigrette two times through a chinois or fine sieve and reserve for later.

 

Fried Garlic

6 cloves garlic, minced

1 cup soy oil, or other neutral oil

Salt to taste

 

Place the oil in a small saucepan on low heat until it reaches 275F. Add the garlic and cook until golden brown, stirring every once in a while to keep it from burning. Remove the garlic from the pan with a slotted spoon and place the garlic on paper towel. Season the fried garlic with salt.

 

Chili Jam

1 tbsp. ginger, peeled and chopped

1 tbsp. garlic, minced

1 tbsp. lemongrass, minced with rough outer skins removed

1 tbsp. shallot, minced

12 Thai chilis, seeded

2 cups soy oil, or other neutral oil

1 tbsp. palm sugar

1 tbsp. fish sauce

1 tbsp. tamarind paste

1 tsp. lime juice

1 tsp. fermented shrimp paste

 

Place the oil in a small saucepan and heat the oil to 300F. Fry the ginger, garlic, shallot, lemongrass, and red chilis in oil until they are golden brown. Remove them from the oil with a slotted spoon and place on a paper towel.  Place the fermented shrimp paste in aluminum foil and cook in a pan over medium heat, until the paste dries out.  Separately, in a blender place the fried ingredients with the shrimp paste, tamarind, palm sugar, lime juice, and fish sauce.  Puree all ingredients until smooth.

Note: This is more then you will need for the recipe, but is a great condiment that will last up to two weeks in an air tight container.


Crab

12 ounces fresh peekytoe crab meat

1 tbsp. shallots, minced

1 tbsp. chives, sliced

2 tbsp. pomelo, segmented and shredded

Salt and pepper to taste

24 leaves, betel/shiso/nasturtium


Place the crab, shallots, pomelo, and chives in a small mixing bowl and season with salt and pepper. Dress the mixture generously with the ginger vinaigrette.  Marinate the crab in the fridge for up to 5 minutes.


Lay 4 leaves on each plate and place 1
teaspoon of chili jam on each leave. Top with marinated crab and
garnish the top of each wrap with fried garlic.


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