SINGAPORE CRAB BAO BUN

BY CHEF JUDE KEREAMA

SERVES: 4 PREPARATION: 15mins COOKING: 60mins

This dish is a take on Singapore crab, but served inside a bao bun. The citrusy notes of Sharp’s Offshore Pilsner go perfectly with seafood and the grassy notes of the beer also match the Asian flavours of coriander and lime. Be sure to make plenty, as these are very moreish.

Hailing from New Zealand, Jude quit the London rat race to open Kota and Kota Kai in Cornwall. Bringing his Maori and Chinese-Malay roots into his cooking, Jude combines the best from land and sea in signature Asian-fused dishes.

He can’t help but let his style be influenced by the coastal lifestyle and his Rockpool dish (featured on the BBC’s Great British Menu) is named after his favourite pastime with his son. Having teamed up with Sharp’s for a few events, he is a huge fan of pairing beer and food, and can recommend a beer to go with all of his dishes.