Appetizer

Crispy Taro Tuile Cups with Crab Salad & Chili Oil

Name: Crispy Taro Tuile Cups with Crab Salad & Chili Oil
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Ingredients: 0.5 cup taro root flour; 0.25 cup cornstarch; 0.25 tsp salt; 1.5 tbsp butter, melted; 1.5 tbsp neutral oil; 3 tbsp water; 6 oz fresh lump crab meat, picked over for shells; 2 radishes, thinly shaved on a mandoline; 2 tbsp fresh lime juice; 1 tbsp fish sauce; 0.5 cup fresh mint leaves, torn; 0.5 cup fresh dill fronds; 2 tbsp crispy garlic chips (store-bought or homemade); 1 tsp fleur de sel; 3 tbsp burnt chili oil; 1 Thai bird's-eye chili, thinly sliced

Impossibly thin, shatteringly crisp tuiles made from taro root flour—naturally violet and dramatic—molded into cups while still warm, then filled with a bright crab salad of fresh dungeness crab, shaved radish, fresh herbs, and finished with a crack of fleur de sel and a drizzle of burnt chili oil. Pure theater and elegance.

578cal 18gprotein 31gcarbs 43gfat 20min prep 18min cook 2serves

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