Sichuan Salad of Southern Rocklobster with Preserved Duck Egg, Green Ginger and Black Vinegar

Makes 1 entrée salad

Ingredients

20g peeled weight young ginger, very finely julienned and soaked in multiple changes of cold water until it has lost most of its heat
20g dried sliced shitake mushrooms, reconstituted in cold water and squeezed out
40g cooked Southern Rocklobster leg and knuckle meat
10g shallot, very finely sliced
Coriander leaves
20g Sichuan relish
6 dried chillies, fried until dark in Southern Rocklobster oil
2 drops sesame oil
40g Chinese black vinegar (approximately 2 tablespoons)
1 preserved duck egg, washed off and shelled

Method

Put everything except the green ginger, vinegar and egg into a bowl and gently mix together and pile into the centre of a plate. Cut the preserved egg in half, place it on the plate and divide the black vinegar over the eggs. Pile the green ginger next to the eggs and serve.

Wait staff should explain that the dried fried chillies are only to be eaten if you love really hot food.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009