Jasmine Rice, Ham, Crab, Peas, Corn, Curry Aïoli, Fresh Herbs, Tempura Crunch
Chef Shuai Wang of Jackrabbit Philly | North Charleston, SC
Adapted by StarChefs | november 2024
INGREDIENTS
Curry Aïoli:
Yield: 2 cups
¾ cup buttermilk
½ cup mayonnaise
½ cup lemon juice
1 clove garlic, grated
2 teaspoons kosher salt
2 teaspoons Madras curry powder
To Assemble and Serve:
Yield: 1 serving
2 ounces neutral oil
¼ cup diced ham
¼ cup lump crab meat
¼ cup green peas
¼ cup yellow corn
¼ cup diced yellow onion
2 cups day-old jasmine rice
1 ounce soy sauce
¼ cup chopped cilantro
1 scallion, thinly sliced
8 Thai basil leaves, torn
¼ cup tempura crunch
METHOD
For the Curry Aïoli:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a wok over medium-high flame, heat oil until smoking. Add ham, crab, peas, corn, and onions. Cook 30 seconds, stirring constantly. Add rice and cook additional 2 minutes, stirring constantly. Remove from heat and stir in soy sauce. Transfer mixture to a serving plate. Top with herbs. Drizzle with 4 ounces Curry Aïoli. Finish with tempura crunch.
