Steamed king crab claw with 'mock crab' of velveted egg white


Fruit & Vegetables

  • 3 garlic cloves, roughly chopped
  • 50g of lime juice
  • 5g of spring onions, finely chopped
  • 1 pinch of garlic, finely chopped
  • 5g of red chillies, finely chopped

Spices & Dried Herbs

  • 2 1/2 chillies, roughly chopped
  • 33g of ginger, minced
  • 1 pinch of chilli, finely chopped
  • 5g of ginger, finely chopped

Store Cupboard

  • 80g of caster sugar
  • 50g of fish sauce
  • 80g of egg white
  • 200ml of chicken stock, homemade (not from a cube, as it needs to be gelatinous)
  • 3 tbsp of cornflour, mixed with 3 tbsp of water to form a paste
  • 1 tsp chilli garlic paste, fermented, from a jar

Fish & Shellfish

  • 100g of king crab, claw only
  • 50g of white crab meat, picked

Oils & Vinegars

  • vegetable oil, for scorching
  • 500ml of vegetable oil

Salad & Fresh Herbs

  • 1 pinch of coriander, finely chopped
  • 5g of coriander, finely chopped
  • micro salad leaves, such as sorrel, coriander, carrot tops and garlic chives

Speciality Ingredients

  • 20ml of Shaoxing wine, aged if possible
  • 5ml of red rice vinegar