Appetizer

Crispy Taro Tuile Cups with Dungeness Crab Salad, Chili Oil & Crispy Rice-Paper Shards

Name: Crispy Taro Tuile Cups with Dungeness Crab Salad, Chili Oil & Crispy Rice-Paper Shards
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 200g taro root, peeled, thinly sliced on a mandoline; 40g unsalted butter, melted; 15g tapioca flour; 1 egg white; 5g sea salt; 2g white pepper; 150g fresh Dungeness crab meat, picked and chilled; 1 small daikon radish, julienned; 1 mini cucumber, seeded and julienned; 2 tablespoons fresh cilantro, chopped; 120ml neutral oil; 3 dried chilis, deseeded; 4 cloves garlic, thinly sliced; 1 tablespoon sesame oil; 2 sheets rice paper, torn into shards; 120ml lime juice; 60ml vegetable stock; Crispy fried shallots; Fleur de sel and lime wedges

Wafer-thin taro tuiles, baked over a mold until they hold a perfect cup shape, cradle a refined crab salad (fresh Dungeness crab, radish, cucumber, cilantro) and are drizzled with a house-made chili oil infused with charred garlic. Crispy rice-paper shards provide textural contrast and a nod to Vietnamese technique—finished with a touch of lime foam and crispy fried shallots.

1043cal 20gprotein 62gcarbs 82gfat 25min prep 35min cook 2serves

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