Gnocchi al Forno with Jerusalem Artichokes, Taleggio and Truffle - Chef Recipe by Peter Twitchett
“This dish is inspired from Northern Italy, where the delicious taleggio cheese comes from. The c...
1 soft shell crab
30g Szechuan seasoning
1 milk bun
Chipotle sauce, medium heat to taste
1 clove garlic
1 sprig of rosemary
Enough oil to deep fry crab
Cut cabbage and grate carrot to a fine ribbon.
Bake garlic clove and rosemary in oven for 25 minutes at 180 C.
Blend and mix with mayonnaise in a bowl, add carrot and cabbage.
Coat whole soft shell crab with Szechuan seasoning and deep fry for four minutes.
Assemble it all into a milk bun.
Heat up kitchen utensils and get creative with branding on top of bun.
To plate, smash a scoop of chipotle sauce onto a plate to create a splatter effect, place burger on top.
Recipe provided by 2773