Crab with Little Gem, kimchi and cashews
Excellent as a starter or for a party.
Ingredients
For the kimchi
- Chinese leaf
- Carrots
- Chilli
- Mooli
- tbsp Kimchi base (available in most Asian food shops)
For the chilli mayonnaise
- Egg yolk
- ml Rapeseed or sunflower oil
- tbsp Chilli sauce
- tsp Dijon mustard
- Lemon
- Salt
To assemble
- g Crabmeat (a mix of white and brown)
- g Cashew nuts, toasted
- Little Gem lettuce leaves, washed
- Kimchi
- Chilli mayonnaise
- Coriander
Instructions
Kimchi
Finely shred the Chinese leaf, carrot and mooli.
Finely chop the chilli.
Mix everything in a bowl with the kimchi base and season to taste with salt.
Leave it for 10 minutes.
The kimchi base and the salt will make the cabbage and vegetables collapse a little and release their liquid.
Chilli mayonnaise
Put the egg yolk, mustard and chilli sauce in a bowl and whisk together.
Then add the oil in a thin, steady stream, stirring constantly.
Season to taste with salt and lemon.
Assembly
Put a generous tablespoon of kimchi into each Little Gem leaf.
Top with crabmeat, chilli mayonnaise and the nuts.
Finish it all with coriander.
For the kimchi
For the chilli mayonnaise
To assemble
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