12 pieces of whole Tableland red claw
350g lychee flesh
60mL lime juice
80g sugar
30g glucose
5g cumin seeds
200mL water
4 pieces bush tamarind
30g bush honey
10mL fish sauce
100mL biodynamic buttermilk
4 kaffir lime leaves
8g sea salt
2g xanthan gum
1 bunch of garlic chives
200mL grapeseed oil
20g sago
10mL sunflower oil
20g massaman paste
500mL cottonseed oil
600mL water
10g finger lime caviar
For the cracker:
Fry off massaman paste in sunflower oil in a big pot and until slightly caramelised.
Add 600mL water and sago.
Mix well and boil until fully cooked.
Spread the cooked paste on silicone matts 4mm thick in desired shape.
Dry paste in oven or dehydrator at 70 C for 8 hours.
Carefully remove the cracker from the mat and let cool down.
Bring cottonseed oil up to 190 C and fry off the cracker until lightly coloured.
Place cooked cracker on paper towel to drain off.
Keep cracker in a dry and warm environment.
For the sorbet:
Boil glucose, sugar and 20mL lime juice.
Add the 300g of the lychee flesh and blend with a stick blender for about 30 seconds.
Add mix in a paco jet cup and freeze for at least 12 hours at -18 C.
Blitz it in paco jet before use for best results.
For the dressing:
Combine milk, kaffir lime leaves and lime jus in vac pac and seal.
Place in sous vide machine and leave it on 48 C for 2 hours.
Cool mix down in an ice bath.
Remove kaffir lime leave.
Add sea salt and xanthan gum and blitz with a stick blender until emulsified.
Chop remaining lychee into small pieces and mix through the dressing.
For the garlic chive oil:
Place grapeseed oil and Garlic chive in high-power blender and blitz on the highest setting.
Wait until the liquid reaches 80 C through friction heat.
Strain through an oil filter and cool down.
For the red claw:
Preheat charcoal grill.
Crack bush tamarind and place it in a small pot.
Add 200mL of water, fish sauce, cumin and honey.
Bring the mix to a boil and let simmer for 10 minutes.
Stir the mix and strain through a fine chinois, and let cool down.
Cut the red claw in half lengthways and remove everything except the flesh from the inside.
Brush the tamarind glaze on the flesh and char over hot coals for 3 minutes, then turn and grill for another 3 minutes.
Let red claw cool down and remove the flesh.
Finish:
Toss red claw flesh in buttermilk dressing and spread out on a plate.
Drizzle with chive oil and place a quenelle of the churned lychee sorbet on top.
Top with cracker and garnish with finger lime caviar.
Recipe provided by Mt Mulligan Lodge
