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Second chef at Pearl, Nick Holloway presents this delicious entree.
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 salad.
Dress lightly with extra virgin olive oil and lime juice.
Cut the eggplants into medium-sized cubes and sprinkle with sea salt.
Leave for one hour then rinse and pat dry.
Steam for 30 minutes or until soft in a Chinese steamer orother suitable device.
Heat a wok until smoking.
Add oil and again heat until smoking then add spring onions, ginger, garlic and chilli and fry until caramelised and fragrant.
Add the remaining ingredients and reduce by half.
Transfer dressing to a bowl and combine with steamed eggplants.
Quickly blanch and refresh herbs then puree with oil until fine.
Leave to steep for a few hours then strain through ultra-fine filter paper.
Roast peppercorns in a wok then combine one part Sichuan peppercorns to four parts sea and pound.
Season with black pepper and divide between the plates.
Finish with a small splash of basil oil.
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