King Crab

SAVORY

Jan 25

Texas Watermelon, Begonias, Nước Chấm

Chef Michael Castillo of Uchi | Austin
Yield: 4 servings

INGREDIENTS

Watermelon Nước Chấm:
Yield: 3 cups
500 milliliters watermelon juice
14 grams thinly sliced garlic
28 grams thinly sliced shallot
28 grams thinly sliced ginger
4 grams thinly sliced Thai chile
28 grams honey
55 grams black vinegar
36 grams Megachef fish sauce
36 grams Red Boat barrel-aged fish sauce

To Assemble and Serve:
8 ounces King crab meat
1 cup large diced seedless watermelon
Korean chile oil
Begonia flowers

METHOD

For the Watermelon Nước Chấm:
Into a large, nonreactive container with a lid, combine all ingredients and refrigerate overnight. Strain through a chinois.

To Assemble and Serve:
In a mixing bowl, combine crab, watermelon, and 1 cup Watermelon Nước Chấm. Evenly distribute among 4 serving bowls. Drizzle with oil. Garnish with begonia flowers.

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michael castillouchiaustintexas2017 austin rising starsking crabcrabwatermelon

Team StarChefs

King Crab

Texas Watermelon, Begonias, Nước Chấm

INGREDIENTS

METHOD

Lemon Curd

Larb