Ingredients
- 70 ml Malaysian palm oil
- 5 gm green peppercorns
- 5 gm onion, diced
- 60 gm cra bmeat
- 10 ml crab stock
- 30 ml cream
- 100 gm tagliolini, cooked al dente
- 30 gm asparagus, blanched
METHOD
To Cook
Heat Malaysian palm oil in a pan and sauté peppercorn and onion until fragrant, then add crabmeat and stock, stirring.
Mix in cream and salt to taste, then remove from heat. Toss tagliolini through until well-coated. Top with asparagus and serve immediately.