Recipe - Salad Of Baby Spinach Crab Tomato And Creme Fraiche

300 g Fresh chicken livers
1 teaspoon Honey
2 Shallots; peeled and finely
; chopped
1 Dsp red wine vinegar
150 g Shiitake mushrooms; thinly
cut or sliced up
One half Red chilli; finely chopped
50 g Bean sprouts
1 Handful fresh baby spinach
2 Carrots; peeled and roughly
; grated
2 tablespoon Light soy sauce
1 Dtsp fish sauce
1 tablespoon Flat leaf parsley; chopped
Salt and pepper
1 Lime; juice of
Roasted sesame seeds; for
garnish
Sunflower oil for frying

Heat up a large wok for the vegetables and pour in a little oil. While the
oil in the wok is heating up place a medium sized frying pan also on the
stove with a little oil.

Season the chicken livers with a little salt and black pepper and then
place in the frying pan as soon as the oil is hot. Start to stir fry the
mushrooms and chilli quickly. Once the chicken livers are half cooked, add
the shallots and vinegar to deglaze the pan. Allow the vinegar to reduce
slightly and then add the honey.

Now add the beansprouts, carrots and baby spinach to the wok and cook for a
couple of minutes. Finally, add the fish sauce, parsley, lime juice and
soy. Spoon onto a serving plate with the chicken livers and liquor around
and sprinkle with some roasted sesame seeds.

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