Redclaw Zou Sui

Shinichi Maeda, chef of Sunshine Beach restaurant Wasabi, shares one of his special Japanese recipes to help you finish any meal in style.

Serves : 4

Japanese Stock

Heads and shells from 8 redclaw (see below)

5cm x 5cm piece Konbu (kelp)

2 Shitake (re-hydrated in one litre of water over night)

1 litre reserved shitake water from soaking

1 cup sake

1 cup katsuo (dried bonito flakes)
½ cup carrot, roughly chopped

½ cup onion, roughly chopped

½ shallot stem, roughly chopped

¼ cup celery, roughly chopped

25gms ginger, roughly chopped

1 tsp shichimi (Japanese seven spice)

1 tsp black pepper corns

Zou Sui

• 8 redclaw (peeled – 4 whole and 4 chopped)
• 1 cup buckwheat or soba grain, washed and strained
• 2 dried shitake, re-hydrated over night in water and sliced
• ½ onion, finely diced
• 1 bunch chives, finely sliced
• 1tbsp sesame oil
• 1tbsp crustacean oil (optional)
  

Cooking Methods:

• Bring to boil shitake water, konbu and shitake. Turn off heat and remove konbu and shitake. Add the katsuo and let stand for 30 min. Strain and reserve liquid.
• Crush the redclaw shells and heads and roast at 180 degrees uncovered for 30 minutes. Turn shells occasionally, do not burn. Remove from oven, add sake and stir to collect all the flavours. Transfer to large pot and heat on low for two minutes. Add chopped vegetables and stir for two minutes.
• Add shichimi, black pepper, and first stock liquid. Simmer on low heat for 1 hour, skimming surface of stock regularly. Turn off heat, remove shells and vegetables then strain through fine mesh sieve. Season to taste.
• Heat sesame oil in a large saucepan on medium heat. Add buckwheat, shitake and onion and stir-fry for one minute then add one cup of stock, stir occasionally while cooking until absorbed and repeat two more times.
• Season the redclaw and pan fry. Remove from heat when cooked but still a little opaque in the centre. Fold chopped redclaw into Zou Sui. To plate up, divide Zou Sui into 4 bowls, top with redclaw tails and garnish with chive and crustacean oil.
  

Chef’s Tip:

To easily peel redclaw, first drop into boiling water for five seconds. Refresh in iced water. Remove and hold with cloth and gently crush the body. This will loosen the flesh from the shell and make them easier to peel.