BIGGEST Crab I’ve Ever Seen!! 🦀 TASMANIAN KING CRAB - Cooked 3 Ways!!

I'm in Sydney Australia with Chef Dan and today for lunch we are eating giant king crabs [Music] for you mate just compare this to your face it's the greatest single bite of crab I've ever had in my life good morning hey everyone hope you're having an amazing day it's a beautiful morning in Sydney Australia and we are beginning here at the Sydney Fish Market we're going to meet up with Chef Dan Hong we're going to tour around the Sydney Fish Market we're going to see the Fresh Catch of the Day we're going to get to gigantic crabs five kilos then we'll go back to Chef Dan's restaurant Mr Wong and he's gonna cook up Cantonese Chinese Feast with a giant crab but it's great to be here in the morning [Music] foreign [Music] foreign Australia so just this morning we had around 40 000 kilograms of seafood about 100 000 pounds and that would have comprised of about 80 or 90 different species to trade wow and that is the number that makes us unique so we're relatively small as an auction at 50 tons a day we're about 1 30 at the size of 20 fish market in Tokyo but we are the world's most diverse fish market in terms of species traded because we're a big fishery oh yeah Australia has about 600 commercial marine species and about 5 000 other marine species in general we've also got the world's third largest ocean territory so 10 of the world's Seafood actually belongs to this country but we won six to one eighth of seafood that Tokyo prefecture does so we're one of the three nations with a massive oversupply of seafood compared to our domestic demand so we can now trade the entire variety of species that we're already catching in Australia and this is where it all happens we are on the auction floor now and the action actually starts at maybe 4 a.m and continues through the morning but we're just at the end of it and there's still some fish on the floor that we're gonna we're gonna check out uh so this is the long liners section the long liner section like big fish big fish okay Yellowfin yeah yellowfin tuna so we've got two really great quality Sashimi grade yellowfin tuna uh very different sizes one's at 60 kilos and one's at 24 and a half and they've both been judged individually on the quality of their flesh so where do where do a lot of the exports go oh straight to Tokyo well you can see prawns are like one of Australia's national Seafood oh yeah you come to Sydney during like Christmas time prawns are it's I mean people have ham and stuff like that in Turkey but prawns are like a staple mandatory the Christmas table because we we have a Christmas In Summer oh okay Marie Marie Cod is it poisonous at all it's venomous so this is it venomous yeah there's about 60 bee stings on the outside of his head okay it's not gonna kill you but he will warm it up a little bit this is as big as school prawns get that's a jumbo School prawn a lot of people this is the best tasting prawn in the country ah classic Australian prawn technique it's a three-part peel head body and then tail and that is wobbly even though it's been cooked you can see the juiciness still in it let's taste it oh yeah sweet a little bit of saltiness great texture amazing I love everybody now we're moving on to see the live seafood buyers but Australia has some of the best live seafood oh yeah in the world Dan's favorites [Music] snow crabs those are the white crabs oh and these are the these are the gigantic king crabs oh yeah these you can't get anywhere else around the world yeah yeah even that specific type of snow crab the white one uh-huh I mean you get snow crabs in Japan and stuff and it's not the same species oh that's huge that is huge some Abalone so these are from South Australia and they're our fluffy pavaloni oh that's huge too everything's huge things are just okay you only find them here okay pretty unique very unique taste as well and these are your Pacific oysters cheers excuse man cheers the Sydney Rock oysters [Music] oh oh the Sea Water flavors and that that real minerally taste that's a bigger it's a bigger oyster here oh man next to oyster oh yeah it's more Oceanic melts in your mouth great flavor oh that's a giganormous King crap oh wow here it is the moment we've been waiting for the giant king crab dude that is huge look at that Dan that's the size of your torso right look at that floor look at these clothes this is like I've never seen a crab this big yeah that claw Hefty [Laughter] this is not even that big this is like a medium size right medium sized five kilo this one's got a little claw untied unfortunately came loose last night wow that's that class unbelievable that claw exactly it's all about this claw right here but there's a lot of head cheese within within the head so I'm gonna do a special dish with the head cheese awesome okay here we go first time oh man all right here we are Dan and I with uh these are absolutely enormous king crabs it really is the king of the king of all crabs yeah I I believe so how how thick is that shell how easy is it because it feels like a tank in your hands it's so very thick so strong I mean look at it I mean The Claw is like the size yeah this is as good as it gets this is this is going to be lunch yeah it's gonna be lunch we've got the giant Tasmanian king crab we're gonna head back to Chef Dan's restaurant Mr Wong it's so big he's gonna cook it three ways this is the spot Mr Wong absolutely love it down in Alleyway in Sydney hello good thank you very much thank you wow it's a two-level recipe Mr Wong yeah seats about 250 people we do about you know five six thousand covers a week wow that's crazy wow crazy amazing amazing and then mainly mainly Cantonese food yeah this is my stuff this is all cheap yeah my own interpretation of Cantonese school yeah so we've got the Main Kitchen over here and then we've got the dim sum And Pastry kitchen oh cool yeah cool and you do all the roast Meats too right yeah we we're famous for our roast okay so we do about 80 ducks a day wow yeah so um yeah our dim sum our dark and then live seafood [Music] this is the big duck oven you can see here oh wow look at all the Ducks hanging that's how you roast the ducks in there oh man and I know one of the things Chef Dan specializes in is roast duck roast Meats 80 ducks a day I love how everything is on display oh it's dripping dripping meat juices new stocks are for tomorrow okay are these ducks aging a little bit or yeah they're drying out okay process we have to grind them overnight all right launch them and this is that stage after they've launched so another Dutch cabinet where they are drying out and I love I mean one of the things I love about Mr Wong is how everything is open everything is visible everything is not only visible but also like artistic as a decoration as a living edible decoration when I came to Sydney this was at the top of my list Mr Wong this is the restaurant I most wanted to eat at so just finally be here to be hanging out with Chef Dan Hong and to learn a little bit from him and then to experience the amazing Seafood the plan is Chef Dan said we're gonna enjoy a little bit of dim sum so we'll be eating some dim sum first then we're gonna work our way into the kitchen we're gonna see some of the cooking we're gonna move into seafood and we're gonna try some other dishes oh here comes that the dim sum right now thank you very much just the selection of some of our dim sum it's only available episode oh okay I thought I'd send you some of our signature dim sum so we've got obviously that prawn harkow this is a scalloped prawn and morel mushroom dumpling wow this is a pork chime wow nice and this is a wagyu puff wow yeah so wow please enjoy thank you very much I'm gonna go in for one of the one of these dumplings first look at that quality and precision um oh wow the shrimp all that wrapper so gummy and yet it just kind of melts away in your mouth the shrimp is so bouncy so much of that condensed flavor you just taste the quality of that dim sum oh that's delicious maybe dipping this chili sauce oh wow I'm going for the xiaolong Bao next I think they've cooled up I think they've cooled off enough to be able to one bite it I mean [Music] oh wow that pork mixture just dissolves in your mouth oh it melts so this is the king crab that's way that we saw this morning oh man thank you [Music] there it is oh that is that's almost ridiculously big man this is very rare I I know no one no one gets to eat these very often no it's a special very special special occasion yeah very special occasion all right cool so Chef Dan's getting ready to to break it down that it just can't get over it that's the biggest crab oh oh that's all the tummily in there that's literally arm sized that claw all right so I'm just going to take this take this headshi here all right I'm going to use that okay so that I'm going to save all of that okay all the juices this yellow stuff we're gonna eat all of that oh yeah this is all wow so what is those little like noodly like that is the hair cheese that is yeah because this is a this is a male crab so it's not actually like raw oh okay and the liquid is it like a combination of seawater yeah it's a combination of same I'm just going to keep everything to be honest it's going to be part of the base amazing four so these are the obviously the gills okay not really edible and the rest is all edible so I'm just going to give it a spray yeah crush it a little bit [Music] wow that shell is so hard it's really tough yeah it's really hard that's good [Music] so hot oh thank you that should be easy yeah elbow and then I mean look at that unbelievable yeah that's a huge huge I'm gonna crack it okay thank you wow and you can say it's full of meat but it's just so this this is going to be one course steamed steamed okay the claws I appreciate the natural flavor the sweetness okay so I'm going to steam this this one I'm going to deep fry salt and pepper Style with three different types of peppers wow and white pepper black pepper Sichuan peppercorn salt and pepper again and then this raw I'm gonna cook in a noodle dish ifu noodles wow awesome awesome and then also Tony just gave us yeah live found main bugs all right so I'm just going to add them to this dish okay because this is perfectly steamed as well so I'm just gonna oh man that's a nice Rose nice row yeah beautiful so actually I'm gonna put this on a separate one because this is going to attack that clock takes up the whole pan yeah obviously a lot of ginger hey this is just that's just thinly sliced Ginger all right I like a lot yeah oh yeah I think some weeks here we're in the main part of the kitchen now so much action and so many stations going on um as the claws and the head are steaming Chef Dan's gonna get prepared on the those are mostly joints I think and legs and you're gonna deep fry those that's right xiaoxing wine okay lightly [Music] rice flour potato starch tapioca starch a bit of a mixture okay [Music] this is the steamer over here okay [Music] the legs should be ready in about 30 seconds okay [Music] okay [Music] [Music] moving back over to the steamer yeah these are ready okay all right that's ready that is ready all right oh wow [Music] oh that smells incredible what an absolute Masterpiece it's a sculpture a crab sculpture Chef Dan just finishes that off with some hot oil and with that soy dressing because it just smells so good that just bathes in that sauce so I've just got some white peppercorns and some black peppercorns okay I'm just gonna lightly Crush in the spices freshly foreign not too much actually just keep it coarse very cool some of them mostly whole okay wow goes in yeah nice okay so that goes off of a man get chilies go in garlic nice scallions [Music] salt and pepper spice mix okay all right smells unbelievable white pepper black pepper Sichuan green pepper those are the three Peppers those are the three peppers and he just whips that up in the wok raging hot fire just bringing out that fragrance that smells incredible you leave oh man and then I like to eat eat it with a bit of lemon oh yeah that's the salt and pepper buddies for three points eat food noodles I only take them out 15 20 seconds okay so he's gonna blanch them for me butter that literally is cheese head cheese looks like shredded carrots almost so you can see that protein is ready almost like scrambled eggs yeah it is all right I'm just gonna break it up a little bit she's like a dried shrimp dried scallop in hand all right thank you kombu extract nice let's see okay so what I'm gonna do crazy oh nice I'm just going to suck up all that flavor I'm gonna absorb that flavor yeah that's gonna thicken it a little bit and I'm just going to add some cookie wine a little bit of sesame oil that smells unbelievable Tasmanian giant king crab three ways Chef Dan oh that was incredible I can't wait to eat it with that yes here we are mud crab soup thank you salt and pepper salt and pepper crab head noodles crab head noodles thank you thanks brother oh good my pleasure such a cool experience to I mean to get the the crab fresh and then to see Dan in the zone working in the kitchen just yeah you can just see how passionate you are and just how knowledgeable you are about the ingredients and yeah so it all comes down this entire table is just one crab I personally think you need to begin with the steamed crab because that is the true essence of the crab flavor the sweetness you need to have the claw the big one okay okay first time well we need to share it actually it's a sharing cloth it's that big this won't be big enough The Rice Bowl to put it in I'll just look at look at that takes up an entire tray look at that just compare this to your face it's the size it's a thigh sized claw that is unbelievable and it's crazy to think that's not even the largest like that's just normal this is just a normal size for that giant crab type of crap yeah I think we need teamwork on this cloth let's let's do it together all right so we kind of open it up look at the meat that just and look how thick that shell is yeah oh yeah that's for you mate that is that it's so big juice the juice the steaming liquid that's okay sorry okay Cheers Cheers man cheers [Music] oh wow that's the greatest shingle bite of crowd I've ever had in my life you would think that a crab this big wouldn't be sweet or you know what I mean like yeah sometimes they're smaller yeah better than the bigger things but nope and just those strands those thick strands that you can only get from a big crab you know like unbelievable you could actually like yeah you could push it in your fingers and you would just feel like strings of crap oh that's the most satisfying single bite of crab I've ever taken in my life you know how sometimes on mud crabs you can feel this strandiness the stringiness of it this is like just like that same texture but 10 times more and it's so sweet and I love the style that you prepared with steaming and then the sauce is not overpowering at all yeah it's not covering up the natural flavor the sweetness of the crab at all this is the body section plus the legs and a mountain of Aroma it's so aromatic oh oh oh oh oh you need to cup it so all the toppings don't fall off and some lemon a little bit of lemon oh man um I love all those chunky peppercorns the white Peppers the black pepper the green Sichuan pepper oh that's so fragrant oh but if you can see underneath there it's just loaded loaded with me oh [Music] unbelievable oh man I'm in heaven I'm in heaven look you can just stick your finger in and grab Just Fish fulls of crab whoa I'm gonna overdone it with the Sichuan pepper wow that's powerful had a huge bite of that green Sichuan pepper I'm just almost slightly you're gonna be feeling lightly euphoric yeah yeah I mean it's so much pepper but it's still not overpowering the flavor of the crab itself shining through with the sweetness just the perfect amount of seasoning not overly salty perfect flea seasoned so the natural product just shines and it's just enhanced take it to the next level so how did you get started cooking Kevin uh so my mom we I grew up in a family restaurant so my mom had three restaurants yes Vietnamese restaurants okay so um you know I I was never really good in high school so my mom suggested I become a chef okay but I never wanted to work in her restaurant like as a chef so I was a waiter and a kitchen hand in her restaurant and then once I finished school I uh I uh my mom suggested I become a chef because I wasn't smart enough to get into University yeah so so it was something that you I yeah that's right I was never like I want to be a chef since I was like a young boy or anything yeah okay it's just something I found that I was good at so I just stuck to it that's tradition number three The Originals have just absorbed all of that stuff with that head tamale oh wow it's so rich and creamy oh man there's no cream in it just a little bit of butter straight up but that's all coming from the head butter the head juices and it's really clean tasting too and I think also all three of the dishes just complement each other so well so giant Tasmanian king crab cooked three ways all three of the dishes are just different and highlight each part of the crab [Music] man I mean it almost looks like cheese it almost looks like the greatest noodles and cheese you've ever had in your life all from the crab main bugs can I can I serve you one of these thank you it's a great idea dipping the juice wow the sweetness the texture amazing and that is similar to a slipper Lobster exactly yeah okay it's a type of silver Lobster probably it's kind of yeah um it almost is a combination or like I feel it's almost like a cross between a lobster and a shrimp like kind of like in between that texture and flavor sort of the whole roasted duck sauce wow and we have a map of tofu for you here wow the aftermath one more dish here yeah wow so this is my version of machatsu fish oh okay use a glacier 51 toothpish which is the only sustainable tooth fish in the world going in for a piece of that duck I'm gonna try dip it into the sauce below and then the next bite we can go into the plum sauce oh wow juicy tender amazing crispy skin that is extraordinary okay now for the for another bite dip it into that plum sauce [Music] oh wow I love it when that that skin kind of like you chew you bite down it kind of squirts a little bit with the fat just coming out I love that oh with that Plum chocolate give it a kind of fruity sweetness to it it's amazing hmm fish yeah what an idea what a cool idea eat that together with some of the pickles Pickled ginger Pickled ginger on pickled radish look at that fish it's so oily so glistening and you can see that marinade going around that roasted [Applause] um oh man that is so rich and oily and buttery oh that fish is and the way you've cooked it it's just sealed in all of those fish oils oh man what's the smokiness wow it's Rich too it's Rich it's very rich that's why I think it does well with that chocolate marinade and then you contrast that with some of the Pickled ginger that just kind of like refreshes your mouth at the same time that's extraordinary oh it's so good we've got one more dish here you can say as I Grazie underneath is that it costed so this is Chef Dan's own interpretation of a mapo similar to mapotofu that smells so good and would this be with minced beef I mean Sparkles it's pork with a bit of chili obviously Sichuan pepper oh tofu just melts in your mouth it is it's a different you can tell that it's but because of the layers and because it's uh the basic tofu has like a different kind of feel in your mouth amazing flavor though the tofu is so silky just melt in your mouth and then you have that incredible minced pork chilies a little balance of sweetness saltiness off delicious I'm gonna rehydrate it oh wow that's the most fun crab the most tasty crab I've ever had and it's never ending oh that's stunning oh wow that is so much meat it's unbelievable yo thank you what a meal incredible incredible without a doubt that was one of the greatest single crab meal experiences tastes of crab I've ever had in my life awesome preparation it was so cool to hang out with Chef Dan Hong highly recommended Mr Wong it's a restaurant that you have to try when you come to Sydney and I'll have all the information in the description box below what a day thank you Chef Dan and pure over joy and happiness I want to say a huge thank you for watching this video please remember to give it a thumbs up if you enjoyed it leave a comment below I'd love to hear from you and if you're not already subscribed make sure you subscribe now for lots more food and travel videos see you on the next video thank you

Channel: Mark Wiens

Views: 4,674,231

Keywords: Australia, Sydney, Mark Wiens, Tasmanian crab, crab, Tasmanian king krab, king crab, Australian king crab, Australian best food, Aussie food, Australian food, Sydney Australia, food videos, food vlog, things to do in Sydney, Chef Dan Hong, Mark Wiens food, Mr. Wong, Mr Wong restaurant, Chinese food, Chinese food crab

Id: VZIc5jXss-g

Length: 36min 5sec (2165 seconds)

Published: Tue Jun 13 2023