LOBSTER CLAW STUFFED With SHRIMP AND SEA CUCUMBER in A SPINACH AND CARROT SAUCE

Serves 1 Prep time 10 minutes Cook time 50 minutes

spinach sauce

60g spinach, steamed

100ml water

100ml chicken stock

0.5g salt

10g starch

2 tbsp corn oil

1.1 Blend steamed spinach with water until smooth. strain.

1.2 In a saucepan, boil chicken stock together with the salt, starch and corn oil. Add spinach juice and boil for 20 minutes until smooth. strain and cool down.

1.3 separate the oil from the sauce. Keep sauce aside.

carrot sauce

80g carrots, steamed

100ml water

100ml chicken stock

0.5g salt

10g starch

2 tbsp corn oil

2.1 Blend steamed carrots with water until smooth. strain.

2.2 In a saucepan, boil chicken stock with salt, starch and oil. Add carrot juice and boil for 20 minutes until smooth. strain and cool down. 2.3 separate the oil from the sauce. Keep sauce aside.

lobster claw

1 lobster claw, boiled

80g shrimps, minced

10g cornflour

100g sea cucumber, cooked

100ml chicken stock

40ml corn oil

20g enoki mushrooms

3.1 Remove the shell of the lobster claw and stuff claw with shrimp paste. Dust claw with cornflour and set aside.

3.2 Boil sea cucumber in chicken stock for 2 minutes. place in the centre of the serving dish.

3.3 heat ½ the oil to a high temperature and give the enoki mushrooms a quick stir-fry. place on top of the sea cucumber.

3.4 heat the remaining oil until smoking and pan-fry the lobster claw until fully cooked. place on top of the sea cucumber.

assembly

edible flowers, for garnish

4.1 pour both sauces from opposite directions onto the plate. pour enough sauce so that both sides reach halfway, completing the circle.

4.2 Garnish with edible flowers, then serve.