Black Pepper Snow Crab Salad

Name: Black Pepper Snow Crab Salad
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 1 inner stick celery, finely sliced; 12 small oyster mushrooms; 1 × 600 g tasmanian snow crab, snap-chilled for 1 hour in the freezer; 40 g green beans, blanched then finely sliced on the diagonal; 1 small cucumber, peeled, seeded and finely sliced; 2 green onions, finely sliced; 2 tablespoons shredded mint leaves; 1 cup small watercress leaves; 1 punnet tatsoi cress, snipped; 1 punnet celery cress, snipped; 2 small red chillies; 3 coriander roots; 3 cloves garlic; 2 teaspoons chopped young ginger; 40 ml sunflower oil; 20 ml oyster sauce; 2 tablespoons light soy sauce; 2 teaspoons dark soy sauce; 2 teaspoons castor sugar; 3 teaspoons black peppercorns, crushed in a mortar and pestle; 100 ml White Chicken Stock; 60 ml Chilli Caramel

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I have reworked the flavours of Singapore’s most famous crab dish into an elegant salad, offering all the flavour without the mess of dealing with crab shells at the table. The snow crabs from Tasmania are simply the best, having the most succulent and perfectly textured sweet meat, so look out for their satiny white shells in the tanks at the fish markets. If unavailable, other crabs such as blue swimmer, spanner or mud crab can be used instead.

Ingredients

Asia
Singapore
South East Asia

Ingredients

Method