DELCADO MARRON WITH SHISO, NORI & SRIRACHA - by Mark Best
“This dish is inspired by the close proximity of slow-grown Delcados and marron, freshwater crayfish native to WA and thriving in the dams on the Delroy’s property. The marron feed on the avocados that don’t meet the Delroy family’s exacting criterion to be branded Delcado. I think this is the very definition of symbiosis.
This recipe is a little aspirational and a lot delicious. I suggest it would pair beautifully with a good, lightly chilled, SSB from the local area.“ - Mark Best
Serves 4 as an entrée
Prep 45 mins
Cook 25 mins
Ingredients
2 Delcados
2 x 400g marron (you can also use and equivalent weight of yabbies or king prawns)
2 sheets nori
1 bunch large shiso leaves
1 punnet baby shiso
1 egg
1 tbsp ‘white’ shoyu
2 tbsp arrowroot
2 tbsp sriracha
1 tsp freshly ground white pepper
Method
Cook the marron in salted boiling water for 10 minutes and then refresh in iced water for 15 minutes.
Remove the claws from the body and then twist the tail to remove it from the body. Use a tea towel to remove the shell on the tail, using your thumbs to pull the shell apart from the underside. Remove the tail meat, and also remove the intestinal tract by cutting a shallow cut down the back.
Whisk the egg white with the shoyu, 1 tbsp of arrowroot and 1/2 tsp of freshly ground white pepper. Roll the tail meat in this mix and leave to marinate for an hour.
Chop the shells of the marron with a heavy knife and add just enough water to cover, about two cups. Add the sriracha and the remaining pepper. Bring to a simmer for 10 minutes and then drain through a fine strainer. Reduce the stock by half. Mix in the remaining arrowroot with 2 tbsp of water. Add half top the stock and simmer until it turns translucent and thickens to a sauce like consistency (add more a tsp at a time if required to achieve the correct consistency) Leave to cool.
Lay out two rectangles of clingfilm on top of each other. Then place the two sheets of nori on top. Pick the large shiso leaves from their stems and then cover the nori in an even layer with overlapping rows of leaves. Place the marron tail meat side by side and head to tail, roll tightly in the nori. Then roll tightly in the clingfilm. Take an end in each hand and roll away from you to form a tight sausage. You are looking for around 5cm thick, or about the diameter of a Delcado seed. Tie the ends with kitchen twine to stop them unravelling. Steam in a steamer basket for 10 minutes, then place into iced water for 10 minutes, to chill completely.
Cut each Delcado in half and carefully remove the seed. Remove a thin cheek of flesh from the underside of each half, so that they will sit level. Use a cutter the same diameter as the marron sausage to cut out the centre of each Delcado.
Trim the ends of the marron sausage and then cut into 4 even slices. Remove the clingfilm and place each slice into the centre of each Delcado half.
Place each into the centre of your serving plates and garnish with a tablespoon of sauce, a marron claw and some sprigs of baby shiso.