x Abu Dhabi, UAEFriday 21 July 2017

Bruno Ménard’s Singapore crab “siew mai”

During his masterclass Ménard prepared an interesting take on siew mai, using Singaporean crab. But it was his “fail-safe, secret recipe” for making notoriously tricky mayonnaise that got the crowd really talking.

Bruno Ménard prepares a Singapore crab ‘siew mai’ at a Gourmet Abu Dhabi masterclass at the Armed Forces Officers Club. Silvia Razgova / The National
Bruno Ménard prepares a Singapore crab ‘siew mai’ at a Gourmet Abu Dhabi masterclass at the Armed Forces Officers Club. Silvia Razgova / The National

Siew mai

1kg crab, cooked

1 daikon (white radish) 

50g ikura (salmon roe)

1 lemon, zest and juice

3 eggs, hard boiled

extra virgin olive oil

cayenne pepper (optional)

salt and black pepper

micro cress

For the mayonnaise

200g mashed potato

8 egg yolks

10g salt

400ml rapeseed oil

To make the mayonnaise, put the mashed potatoes into a blender, along with the egg yolks and salt. With the blade running, gradually add the rapeseed oil. Season with salt and black pepper and set aside.

Line a large tray with cling film. Peel and thinly slice the daikon into rounds – a Japanese mandolin is ideal for this. Arrange the daikon slices on the tray lined with cling film, season with salt and black pepper and rub each piece with a dot of olive oil. Cover with another layer of cling film and leave to soften for 20-25 minutes, until soft and pliable. 

Pick the crabmeat from the legs and squeeze out the excess water. Mix the crabmeat with a couple of tablespoons of the homemade mayonnaise, a little lemon juice and a sprinkling of cayenne pepper (if using). 

Pass the hard boiled eggs through a fine colander or sieve. 

Place a teaspoonful of crab mixture in the centre of each round of marinated daikon. Press the edges of the circle together, to create the traditional siew mai shape. Garnish with the ikura, the shredded egg and the micro cress. Drizzle over a little extra virgin olive oil and a little lemon zest and serve.