Chilled Pea Soup with Crab Salad by Manu Feildel
The black olive oil and a lemony crab salad make it lively and refreshing.
3kg beef short ribs
1L coconut cream
2L chicken stock
5 lime leaves
1 stem lemongrass
Sweet chilli dressing
100ml sweet chilli sauce
50ml lime juice
Fish sauce to taste
3kg braised beef ribs
50ml sweet soy sauce
1 tbsp salt
2 bunches coriander/cilantro, leaves only
2 bunches mint, leaves only
100g red onion, thinly sliced
100g orange segments
1 punnet cherry tomatoes, cut in half
50g roasted sesame seeds
50g red chilli, julienned
10g lime leaf, julienned
50g ginger, julienned
2 sticks lemongrass, thinly sliced
250ml sweet chilli dressing
On barbecue, char the ribs on the outside to seal the meat. In a pot bring to boil the rest of the ingredients. Place ribs in a tray and pour liquid mixture on top. Cover tray with foil and place in a preheated oven at 200°C for 2.5 hours.
Check to see if ribs are tender at this time. They may need another 30 minutes. Take out of tray and cool down for 2 hours before grilling.
SWEET CHILLI DRESSING
Combine sweet chilli sauce and lime juice in a bowl and mix together. Add fish sauce little at a time, tasting as you go. It should taste sweet, sour and a little salty.
Preheat barbecue to medium heat. In a bowl, place ribs and coat with sweet soy, oil and salt. Place ribs on barbecue and slowly grill, turning every so often to get them charred all over.
In another bowl add coriander, mint, orange segments, onion, cherry tomatoes, half the sesame seeds, chilli, lime leaves, ginger and lemongrass. Mix well then toss with some of the sweet chilli dressing.
On a platter place ribs and dress with leftover dressing. Gently place salad all over the ribs and sprinkle rest of the sesame seeds over the top, then serve.