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| Black pepper crab salad |
Serves 4
Black pepper crab salad ingredients: 1 punnet oyster mushrooms. 1 inner celery stalk, thinly sliced. 8 green beans, blanched, refreshed, thinly sliced on an angle. 1 small Lebanese cucumber, peeled, seeds removed, thinly sliced. 2 spring onions, thinly sliced. 2 tbs thinly shredded mint leaves. 2 cups picked watercress. 2 punnets micro herbs or handful or mixed Asian herb leaves. 250g fresh cooked crab-meat, drained, squeezed dry
Black pepper dressing: 1 small red chilli, roughly chopped. 2 coriander roots, roughly chopped. 1 large garlic clove, roughly chopped. 1 tsp finely chopped ginger. 1 tbs grapeseed or sunflower oil. 2 tsp oyster sauce. 1 tbs light spy sauce. 1 tsp dark soy sauce. 1 tsp caster sugar. 2 and 1.2 tbs chicken stock. 1 tsp whole black peppercorns, crushed. 1 and 1/2 tbs sweet chilli sauce
Black pepper crab salad recipe: For the dressing, Place chilli, coriander root, garlic and ginger in a mortar and pestle, and pound into a paste. Heat oil in a wok over medium-high heat. Stir-fry paste for 1 minutes or until fragrant. Add oyster sauce, soy sauces and sugar, then stir for 1 minute or until bubbling. Add stock and pepper, then cook for a further 1 minutes or until warmed through. Stir in chilli sauce, then allow to cool completely. Heat 1/4 cup (60ml)dressing in a frypan over high heat. Stir-fry mushrooms for 1 minute or until just softened. Cool.Combine mushrooms, celery, beans, cucumber, spring onion, mint watercress and micro herbs in a bowl, then add a little dressing. Divide salad among 4 plates and top with crab-meat. Drizzle with remaining dressing, then serve. By then, the black pepper crab salad is ready
