Step 1

For the dressing, place chilli, coriander root, garlic and ginger in a mortar and pestle, and pound into a paste. Heat oil in a wok over medium-high heat. Stir-fry paste for 1 minute or until fragrant. Add oyster sauce, soy sauces and sugar, then stir for 1 minute or until bubbling. Add stock and pepper, then cook for a further 1 minute or until warmed through. Stir in chilli sauce, then allow to cool completely.

Step 2

Heat 1/4 cup (60ml) dressing in a frypan over high heat. Stir-fry mushrooms for 1 minute or until just softened. Cool.

Step 3

Combine mushrooms, celery, beans, cucumber, spring onion, mint, watercress and micro herbs in a bowl, then add a little dressing. Divide salad among 4 plates and top with crabmeat. Drizzle with remaining dressing, then serve.