Black pepper lump crabmeat in pie tee shells with macadamia nuts

Serves 20 mini shells
Prep time 15 minutes
Cook time 10 minutes

4 tbsp vegetables oil
1 tsp garlic, finely chopped
1 tbsp ginger, finely chopped
1onion, finely diced
1 small red bell pepper, diced
1small  green bell pepper, diced
300g lump crabmeat, blanched
1 tbsp coarse ground black pepper
3 tbsp light soya Sauce
2 tbsp oyster sauce
1 tsp Worcestershire Sauce (Lea and Perrins)
1 tsp sugar
50g macadamia nuts, lightly toasted
20 pie tee shells
salmon roe
fried curry leaves

• Heat oil in pan, sauté garlic, ginger and onions till fragrant. Add the bell peppers and cook for two minutes.
• Toss in crabmeat and sprinkle black pepper over the crabmeat. Cook for another two minutes. Mix in soya, oyster and Worcestershire sauces. Adjust to taste with sugar.
• Add nuts to the crabmeat and mix well. Fill mixture into pie tee cups and garnish with some salmon roe and fried curry leaves.

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