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Golden egg fried rice with fresh crabmeat, shrimp and white wine jelly

epicure 4 July 2013
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Vegetarian-friendly
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Elevate a humble dish of fried rice with a white wine made from 100 percent Gewürztraminer grapes from Tramin.

Wine: 2001 Elena Walch Gewurtraminer, Alto Adige, Italy

Elevate a humble dish of fried rice with a white wine made from 100 percent Gewürztraminer grapes from Tramin. This intense and spicy white shows off concentrated fruit and is a natural companion to grilled fish and crustaceans. Savour a glass as an aperitif before dinner.

Serves 4

Prep time 10 minutes

Cook time 25 minutes

wine jelly

2 cups Elena Walch Gewurtraminer wine

1 tbsp honey

pinch paprika powder

pinch salt

3 packets gelatin powder

fried rice

3 bowls overnight white rice (cook the white rice as you would normally but replace half the water with wine)

2 tbsp garlic oil

2 tbsp crispy garlic bits

4 tbsp celery cubes

1tbsp ginger, minced

2 sprigs coriander root, finely chopped

100g crabmeat, cooked

pinch salt and freshly cracked white peppercorns

4 tbsp spring onion bulb, chopped

4 egg yolks

1 tbsp olive oil

3 tbsp white onions, diced

1 tbsp garlic, minced

1 cup tiger prawns, lightly blanched

10 crab claws, lightly blanched and cracked

2 cups Elena Walch Gewurtraminer wine

salt and pepper to taste

1 tbsp ginger, finely chopped

4 tbsp ebiko egg

  • Combine all the wine jelly ingredients together except for the gelatin powder. Bring the mixture to a boil in a pot. Add in the gelatine powder and whisk to mix well. Allow the jelly to set in the fridge (about 4-6 hours) before slicing the hardened jelly into cubes.
  • Lightly toss all the fried rice ingredients together. Mix well but be careful not to mash it up too much.
  • Heat up a non-stick wok with 1tbsp olive oil and lightly fry the onions and garlic until fragrant.
  • Add in tiger prawns and crab claws, then deglaze with white wine to sizzle.
  • Add in the rice mixture bit by bit to the wok, lightly fry the rice mix.
  • Season to taste and add in shreds of ginger.
  • Top with ebiko egg and serve with wine jelly.

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