Name: Steamed king crab claw with 'mock crab' of velveted egg white
Total time: 2 h
Ingredients: 3 garlic cloves, roughly chopped; 2 1/2 chillies, roughly chopped; 80g of caster sugar; 33g of ginger, minced; 50g of fish sauce; 50g of lime juice; 100g of king crab, claw only; vegetable oil, for scorching; 5g of spring onions, finely chopped; 1 pinch of garlic, finely chopped; 1 pinch of coriander, finely chopped; 1 pinch of chilli, finely chopped; 500ml of vegetable oil; 50g of white crab meat, picked; 80g of egg white; 200ml of chicken stock, homemade (not from a cube, as it needs to be gelatinous); 20ml of Shaoxing wine, aged if possible; 3 tbsp of cornflour, mixed with 3 tbsp of water to form a paste; 5g of coriander, finely chopped; 5g of ginger, finely chopped; 5g of red chillies, finely chopped; 1 tsp chilli garlic paste, fermented, from a jar; micro salad leaves, such as sorrel, coriander, carrot tops and garlic chives; 5ml of red rice vinegar

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

by Andrew Wong

Ingredients

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