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

Use a pestle and mortar to bash together the sugar, garlic, chilli and ginger into a rough purée. Stir in the lime juice and fish sauce, then set aside for 2 hours to allow the chilli to become more piquant and the flavours to mingle

Meanwhile, bring a pan of water to the boil and cook the king crab claw for 2 minutes to release the meat from the shell. Cut open the shell and remove the meat from the claw – it’s fine if the meat breaks apart into several large pieces

Pour a little vegetable oil into a pan and place over a medium heat. You want the oil to be scorching hot to finish cooking the crab

Place the crab claw pieces into a steamer basket and top with the garlic, coriander and chilli. Steam for 3 minutes or until cooked through, then place the crab in a heatproof bowl and top with the spring onion. Pour the scalding vegetable oil over the crab, then set aside

For the mock crab, bring the vegetable oil up to 160°C. Pour in the egg white whilst constantly whisking to break them up. Once these have set, drain them from the oil and refresh in iced water

In a fresh pan, add a little oil and fry the ginger until aromatic (about 1 minute). Add the white crab meat, chilli and the Shaoxing wine, stir and cook briefly, then add the chicken stock and bring to a simmer. Cook for 2 minutes to get the sweetness from the crab into the stock, then taste and check for seasoning

Stir the cornflour paste into the stock and cook until thick enough to coat the back of a spoon. Add in the cooked egg whites and coriander and mix well, then transfer the mixture to a wide, shallow bowl or serving dish

Dab the top of each piece of king crab with the fermented garlic chilli, then place the crab on top of the mock crab. Dress the salad leaves with the ginger lime dressing, then neatly place on top of the king crab. Finish with a sprinkling of the red rice vinegar and serve