Chilli crab on toast with salted black bean and shrimp dressing

SERVES 2

READY IN 30 mins

INGREDIENTS ● 100G FRESH WHITE CRABMEAT ● 1-2 FRESH RED CHILLIES, DESEEDED AND FINELY CHOPPED ● 2 SPRING ONIONS, FINELY SLICED ● ZEST OF 1 LEMON ● 100G SAMPHIRE ● 2 EGGS ● 25G BUTTER ● 2 SLICES OF SOURDOUGH BREAD ● SEA SALT AND BLACK PEPPER ● LEMON WEDGES, TO SERVE FOR THE SALTED BLACK BEAN AND SHRIMP DRESSING ● 50G FERMENTED BLACK BEANS OR TINNED BLACK BEANS ● 50G DRIED SHRIMPS ● 3½TBSP OLIVE OIL ● JUICE OF 1 LEMON ● 1 HANDFUL OF FRESH CORIANDER, CHOPPED, PLUS A FEW FRESH SPRIGS TO SERVE

1 Start with the dressing. Soak the fermented black beans in water for about 15 mins. Place the dried shrimps in a bowl and cover with hot (not boiling) water. Leave to soak for about 15 mins until the shrimps have doubled in size and are soft to touch.

2 Meanwhile, prepare the chilli crab. Using your fingers, gently pick through all of the crabmeat to make sure there are no shell fragments in it – this will have been done by the fishmonger, but some pieces may have been missed, so it’s worth doing this slightly fiddly step. Tip the crabmeat into a bowl and add the chilli, spring onions and lemon zest. Season with salt and pepper and mix until combined. Cover and store in the fridge until needed. Once the beans have had their soaking time, rinse them and pat dry with kitchen paper. Drain the shrimps and pat dry with kitchen paper also.

3 Whisk the olive oil and lemon juice together in a bowl. Add the coriander along with the shrimps and black beans and gently mix together. Set aside until needed.

4 Bring a pan of water to the boil, add the samphire and blanch for about 30 secs. Drain the samphire, refresh under cold water, and pat dry with a clean tea towel.

5 Soft boil the eggs, refresh them in water and remove the shell. Melt the butter in a frying pan over a medium heat and gently sauté the samphire for a minute until warmed through.

6 Toast the sourdough bread and arrange on two plates. Place half of the warm samphire on top of each slice of toast and place the chilli crab mixture on top. Spoon the black bean and dried shrimp dressing over the crab. Cut the eggs in half and arrange on top of the chilli crab. Garnish with some fresh coriander and serve with a wedge of fresh lemon.