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PHUKET MUD CRAB & NORI SANDWICH ON SQUID INK & POPPY SEED BREAD

Food : Main Courses

PHUKET MUD CRAB & NORI SANDWICH ON SQUID INK & POPPY SEED BREAD

Ingredients

Filling
  • 1 pc Phuket mud crab
  • 20g mayonnaise
  • 1 sheet of dried nori seaweed
  • 1/2 lime, juiced
  • Salt and pepper to taste
Soft Roll Dough
  • 500g bread flour
  • 50g sugar
  • 50g butter
  • 5g salt
  • 5g milk powder
  • 1 whole egg
  • 250ml water
  • 20g yeast
  • 1g squid ink powder

MethodFillin

  • For the filling, first you will need to steam the mud crab for 8-10 minutes depending on the size.
  • Once cooked, allow to cool and then carefully pick the crab meat.
  • In a small bowl combine all the ingredients adding salt and pepper to taste
Soft Roll Dough
  • Put all the items in a mixing bowl and then knead the dough for 3 minutes on slow speed and for 8 minutes on fast. Give the dough 20 minutes to rest.
  • Divide the dough into 20g pieces and shape like a baguette. Let it proof until double in volume.
  • Brush with water and sprinkle poppy seed on top.
  • Bake at 200°C for 8 minutes.

Created by : Reinolf Moessl