Steamed crab claw with egg white custard

Serves 1

High up in the clouds, in the world’s tallest hotel, is one of Hong Kong’s culinary jewels. With its soaring floor-to-ceiling windows, the luxe Tin Lung Heen in the swanky Ritz-Carlton is definitely a restaurant for a special occasion. Awarded two Michelin stars since it opened in 2011, the restaurant is helmed by Paul Lee, a Cantonese chef with an incredible reputation. And chef Lee certainly knows a thing or two about seafood, as demonstrated by this dish of steamed crab claw. One of the most highly prized seafoods in the region, mud crab is sweet and delicate, and eating a single perfectly steamed crab claw set over a quivering egg custard is a revelation.

80 g (2¾ oz) egg white

Pinch of sugar, to taste

3½ tablespoons chicken stock or superior stock

1 x 75 g (2¾ oz) shelled fresh crab claw

1 tablespoon Shaoxing rice wine

1 teaspoon potato flour, mixed with 2 tablespoons water

Coriander (cilantro) leaves, to garnish

Whisk together the egg white, sugar, a pinch of salt and 1½ tablespoons chicken stock with chopsticks or a fork. Strain the mixture into a serving bowl, place in a steamer over a pan of simmering water, cover and steam for 2–3 minutes or until just set. Keep the custard warm.

Put the crab claw and Shaoxing rice wine in a small pan, place in a steamer over a saucepan of simmering water, cover and steam for 3–4 minutes until just firm.

Strain the steaming juices from the crab into a small saucepan and add the remaining chicken stock. Bring the sauce to the boil and thicken with the potato flour mixture.

Arrange the crab on the steamed custard and pour the sauce over the top. Garnish with coriander and serve.