Dragon’s Egg Recipe
halved avocado stuffed with cream cheese, smoked salmon, lump and spicy crab served in a nest of tempura sweet potato flakes with spicy mayo and sweet glaze
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Ingredients
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Avocado and Fillings
Tempura Sweet Potato Nest
Sauces & Glaze
Garnish & Finish
Method
Avocado and Fillings
- 1
Prepare avocados
Halve the avocados lengthwise, remove the pits, and using a small spoon, carefully scoop out about 1 tablespoon of flesh from the center of each half to create a slightly larger cavity for stuffing. Lightly brush or sprinkle the cavities with half of the lemon juice to prevent browning.
- 2
Make cream cheese base
In a small bowl, beat the softened cream cheese with the remaining lemon juice, half of the chopped chives (reserve the rest for garnish), 1/4 tsp salt, and 1/4 tsp black pepper until smooth and slightly whipped. If you prefer a looser texture, add 1–2 teaspoons of milk or water.
- 3
Prepare smoked salmon
Slice the smoked salmon into thin ribbons about 1/2 inch wide and set aside. Reserve a few larger pieces to drape on top of the stuffed avocados for presentation.
- 4
Prepare crab filling
Gently fold the lump crab meat into 2 tablespoons of the cream cheese mixture (keep a small portion of plain cream cheese for layering if desired). Season the crab-cream cheese mixture with 1/4 tsp salt, 1/4 tsp pepper, and the reserved chives. Taste and adjust seasoning lightly; crab should remain delicate and not be overmixed.
- 5
Assemble avocado halves
Pipe or spoon a layer of the cream cheese base into the bottom of each avocado cavity (about 1 tablespoon). Next, place a small portion (about 1.5 tablespoons) of lump crab mixture into half the cavities and a ribbon of smoked salmon (about 1.25 tablespoons) into the other half, or combine both in each half as preferred. For the 'spicy crab' element, see Sauces & Glaze to combine a small amount of spicy mayo with a portion of crab if you want heat—mix 1 teaspoon of the spicy mayo with 1 tablespoon crab and top accordingly.
Tempura Sweet Potato Nest
- 6
Prepare sweet potato matchsticks
Using a mandoline set to a fine julienne or a sharp knife, cut the peeled sweet potatoes into very thin matchsticks (about 1/8-inch thick). Rinse the cut fries briefly in cold water to remove excess starch then pat thoroughly dry with kitchen towels — moisture prevents crisping.
- 7
Make tempura batter
In a bowl, whisk together the all-purpose flour, cornstarch, and fine salt. In a separate chilled bowl, lightly beat the egg (if using) and then add the ice-cold sparkling water. Pour the liquid into the dry ingredients and mix very gently with chopsticks or a fork — the batter should be lumpy and cold; do not overmix or you will develop gluten and lose crispness. If batter seems too thin, add up to 1 tablespoon extra flour; if too thick, add a splash more sparkling water.
- 8
Heat oil
Pour neutral oil into a deep pot or deep-fryer and heat to 350–360°F (175–182°C). Use a thermometer to maintain temperature; too cool will make greasy nests, too hot will brown them before cooking through.
- 9
Form and fry nests
Toss a small handful (about 1 cup worth of matchsticks total per batch) of the dried sweet potato matchsticks lightly in a bowl with a teaspoon of flour to keep them separated. Using tongs, dip a small loose nest-sized bundle (enough to hold an avocado half, roughly 1.5–2 cups of matchsticks) into the tempura batter to coat lightly, lift to let excess drip off, then gently lower into the hot oil. Fry 1–2 nests at a time for 2.5–3.5 minutes until pale golden and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. While still warm, shape each nest quickly with tongs (cup the edges) if needed so it will cradle an avocado half.
- 10
Keep crisp
Place finished nests on a rack in a warm (not hot) oven (about 200°F / 95°C) if making ahead to keep crispy while you finish other components.
Sauces & Glaze
- 11
Make spicy mayo
In a small bowl combine the mayonnaise, Sriracha, gochujang (if using), 1/4 tsp of the soy sauce, and 1/2 tsp rice vinegar. Whisk until smooth and taste; adjust heat by adding more Sriracha. This yields a smooth spicy mayo to drizzle or dot on the finished dish.
- 12
Make sweet glaze
In a separate small bowl whisk together the honey, remaining soy sauce (3/4 tsp), remaining rice vinegar, and sesame oil. This glaze should be sweet with a touch of umami. Warm gently in the microwave for 10–15 seconds or in a small saucepan over low heat to thin slightly if needed; do not boil.
Garnish & Finish
- 13
Final assembly
Place one tempura sweet potato nest on each serving plate. Gently press an avocado half into each nest so it sits securely. If you prepared both crab and salmon fillings separately, arrange as desired: pipe a rosette of cream cheese, add a spoonful of crab (some mixed with a little spicy mayo for the spicy crab element), and top with a ribbon of smoked salmon. Alternately layer: cream cheese base, smoked salmon ribbon, then a small mound of lump crab on top to create a textural contrast resembling a 'dragon’s egg.'
- 14
Sauce and finishing touches
Using a squeeze bottle or spoon, drizzle the spicy mayo over the avocado halves in a decorative pattern. Lightly brush or drizzle the sweet glaze over the top of the salmon/crab and around the nest (a small amount goes a long way). Scatter toasted sesame seeds and the reserved chives plus microgreens or sliced scallions for color. For visual pop, dot a little faux tobiko or masago on the crab or salmon if using.
- 15
Serve
Serve immediately with lime wedges on the side for squeezing. Recommend guests squeeze a little lime over the avocado before eating. Timing note: tempura nests are crispiest right after frying — assemble just before service for best texture.
