Recipes

This delicious recipe was created by Chef James Cornwall, Head Chef at Iki-jime for The Homestyle Japanese Cooking event at Kitchen Warehouse. Flavour packed, few, fresh ingredients, and ready in a flash. This recipe will become your favourite week night seafood dish. Ingredients 150g raw or cooked Spanner Crab (or blue swimmer crab meat) 150g sweet potato grated 100g zucchini grated 100g wombok (chinese cabbage) thinly sliced 2 spring onion stems thinly sliced …