King Crab and Wild Boar Sho Ma
For the Rabutan Vinegar:
Pick the crab meat from the shells, and place in a small mixing bowl. Add all of the above ingredients. Mix well with a spatula. Cut the king crab leg shells into 3 inch pieces with sturdy kitchen scissors. Stuff the crab leg shells with the sho mai mixture and steam at high heat for 4-5 minutes.
In a mortar and pestle, muddle the Rabutan. Once in a paste-like consistency, add all remaining ingredients and stir slowly. Give the vinegar 10 minutes in the pestle for the flavours to marry.
After 7-8 minutes in the oven, pull the boar tenderloin out and let rest for 6 minutes. Keep an eye on your reduction (leftover marinade), finish with a couple drops of lemon juice and some fresh cilantro.
Slice the boar in 2 inch slices and fan out on the plate. Sauce with the reduction. By this time, your sho mai should be ready. The texture of the dumpling must be firm. Remove from the steamer and place 2 crab leg shells on the plate, one criss-crossed over the other. Serve with the Rabutan vinegar as a dipping sauce.