Ingredients

4 medium-large reef bugs 10 asparagus tips 1 cup eggplant salad 14 tat soi leaves 6 basil leaves 10 coriander leaves Extra Virgin Olive Oil basil oil ¼ Lime juice of Sichuan salt Black pepper eggplant salad Eggplant Salad 2 Eggplants sea salt 1 teaspoon Peanut Oil 2 finely chopped spring onions 1 knob Ginger minced 2 Garlic Cloves minced 1 long Red chilli shredded 40 ml yellow bean paste 30 ml shao xing cooking wine 30 ml rice wine vinegar 2 tablespoons yellow rock sugar Basil oil 2 bunches Basil ½ bunch Parsley 200 ml Extra Virgin Olive Oil

Description

Prise The Flesh From The Reef Bugs And Season Well With Sichuan Salt. Lightly Oil The Bug Meat And Seal In A Very Hot Pan Until Deliciously Golden And Allow To Rest. Blanch And Refresh Asparagus Then Combine In A Bowl With The Bugs, Leaves And Eggplant Sa

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