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Chui Lee Luk’s Crab with sesame sauce

Preparation time
Cooking time
Serves 8 in a multi course meal


  • 200g cooked crab meat, spanner crab or mud crab
  • 300g regular tofu
  • 1 handful lotus root, peeled, thinly sliced
  • 1 bunch English spinach, trimmed into individual stems
  • 4 garlic stem thinly sliced
  • 2 tbsp burdock root, peeled and cleaved into irregular shapes

For the sesame sauce

  • 4 tbsp Chinese sesame paste
  • 1 tsp sesame oil
  • Caster sugar, to taste
  • 4 tsp Chinkiang vinegar
  • 1 tbsp chilli oil (see Prawn with Liangfen recipe) without sediment
  • 4 tsp Shaoxing wine
  • 4 tbsp light soy sauce

For the soy sauce dressing

  • 100ml light soy
  • 50ml rice vinegar
  • 50ml black vinegar
  • 75ml Shaoxing wine
  • 2 tsp caster sugar
  • 10ml sesame oil
  • Pinch ground 5 spice

To serve

  • 2 tbsp sesame seeds, lightly roasted
  • 1 tbsp Korean ground chilli
  • ½ tsp ground Sichuan pepper
  • ½ tsp salt


  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.
Preparation time
Cooking time
Serves 8 in a multi course meal


Two Blues Sauvignon Blanc 2014
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