Steamed spanner crab wonton ravioli with shredded root vegetable salad and coriander and shiso dressing

For ravioli: Pick through crab meat to get rid of any shell. Blitz fish fillet in food processor for 10 seconds. Add the egg white and whizz for 10 seconds more. Add the cream and blend until just combined. Transfer to a mixing bowl and mix through crab meat and chives. Season to taste.

Place 12 sheets of wonton on a clean bench and brush with egg white (to help them stick). Then divide your crab mousse between sheets. Place another sheet on top and press down to seal, squeezing out any air. If you wish, you can cut the ravioli round with some pastry cutters.

Place on a tray and put in fridge to set for half an hour or so.

For the dressing: Place coriander, ao jiso and half the oil in a blender. Blend until smooth, then add the rest of the oil slowly to emulsify. Store until ready to serve.

For the salad: Julienne all the vegetables very finely, then toss in a bowl with lemon juice and olive oil, and season with salt and pepper.

To serve: Heat a steamer on the stove. Steam wontons for about 7?8 minutes.

Divide coriander dressing into 4 bowls.

Place 3 steamed ravioli into each bowl and top with the shredded vegetable salad.

*Spanner crab meat is available from most good seafood retailers.

**Ao jiso dressing is available at most good Asian grocers.