Steamed egg custard with crab and black fungus

Grind white peppercorns completely fine in a mortar, then pound in garlic and cilantro roots with salt and sugar, which add friction, until very fine.

Rinse the mortar out with some of the stock.

Beat three eggs without creating air bubbles; add soy sauce, the rest of the stock and the herb paste.

Strain the egg mixture; divide the filling among the containers and pour the egg over.

Soak dried black fungus in water until it blooms and cut into little strips.

Steam over low heat with the lid held ajar by chopsticks so excess heat escapes and the egg does not overcook.

Test doneness with a jiggle in the centre; pushed apart a little, the crack should show only clear broth.

Top with a little extra crab meat and serve on a plate.