Chui Lee Luk’s Crab with sesame sauce

METHOD

1. Prepare the crab salad ingredients. Pick through the crab meat to make sure there are no shells. Blanch the English spinach, garlic stem and garlic individually for about 30 seconds each, refresh each in cold water and dry. Individually steam the lotus root and the burdock covered with light chicken stock for about 10 minutes until tender. Drain the lotus root and the burdock of stock.
2. Make the sesame sauce. Whisk the ingredients together. If it proves too thick, add some water so that it is coating consistency. The consistency depends on the brand or type of sesame paste you’re using. For the taste of the sauce, it should be sour, sweet, slightly hot and salty; adjust accordingly to taste.
3. Make the soy sauce dressing. Whisk ingredients together. It will resemble a classic salad dressing.
4. To serve. Combine the sprinkling material of sesame seeds, ground chilli, Sichuan pepper and salt and set aside. Mix the crab salad ingredients with a generous amount of soy sauce dressing. Steam the tofu until warmed through, arrange on a serving plate and dress with the sesame sauce. Arrange the crab salad around the dressed tofu to serve.