During the 11th Macanese Cooking Competition organised by the Macau Culinary Association in November 2020, talented contestants from all over Macao faced off with hopes of becoming the new champion.
The challenge? Take three traditional Macanese dishes and innovate them with a personal touch, unconventional ingredients, or international inspiration. This edition, Wong Meng Kang, took home the top prize.
Drawing from his experience as a Commis I Chef (First Cook) at Wynn Macau, Wong put his own spin on traditional Macanese-style stuffed crab shells. He maintained the usual flavour profile but changed the cooking style, choosing to sauté the crab meat rather than bake it. This approach, he says, keeps the crab meat as juicy, tender and fresh as possible and protects it from overcooking.
Instructions: Onion soubise sauce
1) Dice onion and sauté with unsalted butter until soft
2) Add cream and Pernod wine
3) Use an electronic blender to mix for 5 minutes, or until smooth
Instructions: Crab
1) Steam crab shell for 5 minutes and set aside
2) Steam crab for 5 minutes, then take out crab meat and dice
3) Heat sauté pan, add butter. When melted, fry chorizo until done
4) Let chorizo oil cool, then set aside to use for later
5) Add crab meat and fry until done
6) Pour onion soubise into a saucepan, add cream and gelatine
7) Heat evenly on medium for 5 minutes
8) Mix sea salt with dried olives and place on a plate
9) Set the crab shell on top
10) Put crab meat inside the shell, cover with onion soubise foam, then add chorizo oil
11) Finish with shiso (or other herbs) and olive bread crumbs
