Crab and Cashew Sang Choi Bao from Ed Halmagyi

Crab and Cashew Sang Choi Bao:  

Ingredients:
1 Iceberg lettuce
1 large carrot
2 Lebanese cucumbers
½ bunch of mint
½ bunch of coriander
1 cup bean shoots
½ cup roasted cashews
2 limes
2 tbsp dark soy sauce
2 tbsp sweet chilli sauce
1 tsp sesame oil
300g crab meat
1 long red chilli
2 shallots

Method:

•    Carefully separate four large leaves from the lettuce.  Use a pair of scissors to trim these leaves, forming perfect cups.  

•    Peel the carrot and grate on the coarse blade of a box grater.  Transfer carrot to the large mixing bowl.

•    Halve the cucumbers lengthways and remove the seeds with a teaspoon.

•    Slice the cucumbers finely and add to the large mixing bowl.

•    Roughly chop the herbs and add to the large mixing bowl.  Mix well.

•    Add the bean sprouts and cashews to the large mixing bowl and toss thoroughly.  Halve the limes and squeeze their juice into the small mixing bowl.  Whisk in the soy, chilli sauce and sesame oil.

•    Pour the dressing over the salad and toss well to combine.  

•    Arrange the lettuce cups on individual plates and fill with the salad mixture.  

•    Top each lettuce cup with a generous amount of crab meat.  

•    Slice the chilli and shallots finely and use to garnish the sang choi bao.  

Ed Halmagyi’s rules for cooking in under 10 minutes:

1)    Start with a clean kitchen
2)    Lay out all the equipment and the ingredients before you start
3)    Read the recipe before you get going – twice
4)    Cook with purpose and energy – you only have 10 minutes so keep your speed up