This recipe was included The Key 3 segment that host Francis Lam recorded with Dale Talde at his restaurant Talde Brooklyn.
3oz king crab, picked
2 Tbsp shallots, minced
2 Tbsp celery, diced
1/2 cup egg, scrambled
1 tsp salt
4 cups cooked rice
pinch white pepper
red tobiko (optional)
black tobiko (optional)
Jalapeño Aioli (recipe below)
6 slices Pickled Jalapeño (recipe below)
In a very hot pan, add 2 Tbsp of vegetable or corn oil, add celery, shallot, and pickled jalapenos, sweat until shallot is translucent.
Add scrambled egg, cook to a soft scramble, then add rice, crab meat, salt, and pepper.
Stir Fry for 3 mins on high head.
On a plate, place some Jalapeno Aioli on the bottom, transfer fried rice, and a bit more aioli on top. Garnish with red and black tobiko (optional), and cilantro.
1 cup oil
1/4 cup egg yolks
1 Tbsp white vinegar
1 oz fish sauce
4 raw jalapeño (2 seeded, 2 not seeded)
In a robot coupe add egg yolks and vinegar and slowly drizzle in oil. Season with fish sauce.
10 jalapeños, sliced
1 qt vinegar
2 Tbsp sugar
1 tsp salt
Mix all and pickle overnight.
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Reprinted with permission from Dale Talde and Talde Brooklyn.
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