carrot carved into to flowers
2 medium red chillies, deseeded and finely chopped
1 red chilli, sliced
handful diced cucumber
cucumber, carved into flowers
3 garlic cloves, finely chopped
1 tbsp grated fresh root ginger
6–7 French radishes, carved into flowers
6–7 round radishes, sliced to thin rounds
4 large spring onions, trimmed and finely chopped
few strips spring onion, placed in iced water to curl
250g/9oz vermicelli mung bean glass noodles, pre-soaked in hot water for 10 minutes then drained
1 tbsp oyster sauce
1 tsp caster sugar
2 tbsp rapeseed oil
3–4 tbsp rice vinegar
2 tbsp Shaoxing rice wine or dry sherry
1 tbsp toasted sesame oil
1 tbsp dark soy sauce
1–2 tbsp light soy sauce
200ml/7fl oz hot vegetable stock
300g/11oz crab (50:50 mix of white and brown)
500g/18oz organic pork mince