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Crab Boudin in a Composed Salad

Chui Lee Luk joins Guillaume Brahimi


  • Avocado Dressing

  • 100ml strong white chicken stock

  • 1 tbs glutinous rice wine

  • ½ avocado

  • Salt

  • Pepper

  • Eggplant Custard

  • 1 Egg

  • 90g eggplant puree

  • 30g champagne

  • Mirin

  • Salt

  • White pepper

  • Extra virgin oil

  • Crab Boudin

  • Ikg raw spanner crab meat

  • 2 eggs

  • 100g cream

  • Noilly prate

  • Salt

  • White Pepper


  • Avocado Dressing:

  • 1.

    Mix a 100ml strong white chicken stock with 1 tablespoon of glutinous rice wine, puree together with ½ an avocado.

  • 2.

    Season with salt and white pepper as desired. This must be used within a couple of hour otherwise it will oxidise and go brown.

  • Eggplant Custard:

  • 1.

    The custard comprises beating a whole 60g egg with 90g eggplant puree (this is made by placing eggplant in pan with oil and frying until golden brown, finish in oven at 200 degs C until cooked through, press and drain whilst letting it cool, puree and pass through a sieve). The mixture is seasoned with 30g of champagne, a little mirin to add sweetness, salt and white pepper.

  • 2.

    Beat eggs and pass through a sieve to ensure there’s not foam or albumen.

  • 3.

    Combine with eggplant puree and champagne. Season with champagne, extra virgin olive oil, mirin, salt and white pepper.

  • 4.

    Place spoonful into plastic wrap and twist to form a little ball, tie with string or twist plastic into a knot. Drop into water just below simmering point and poach approx 5 min until set. It’s unwrapped then place onto the salad arrangement when required.

  • 5.

    Size of the balls you make will determine yield, pay attention to the proportion of egg, eggplant and champagne to ensure the mixture sets.

  • Crab Boudin:

  • 1.

    This is best made in large quantities ie 1kg raw spanner crab meat is processed with 2 whole eggs then 100g of cream is folded through, the mixture seasoned with noilly prat, salt and white pepper.

  • 2.

    Again place spoonfuls in plastic wrap and poach for approximately 5 minutes.


This is a play on the traditional boudin blanc.

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