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Put the clarified butter in a large non-stick frying pan over high heat. Season the hermit crab tail meat with fine sea salt and pan-fry for 1 minute on each side. Drain the hermit crab meat on paper towel and keep warm until ready to plate.
Blanch the bean sprouts in boiling salted water for 30 seconds. Dress with half of the melted unsalted butter. Season with sea salt and drain on paper towel.
Blanch the bean blossoms in boiling salted water for 5 seconds, remove with a slotted spoon, drain on paper towel then dress with the remaining melted butter and season with sea salt.
Place half a tablespoon of fermented chilli paste in the centre of each warmed serving plate and spread it out with the back of a spoon. Lay 3 pan-fried hermit crab tails over the paste, top with a small bundle of the blanched bean sprouts, garnish with blanched bean blossoms and serve.
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