Method

• 1.
  Place the crab in the freezer to go to sleep (approx. 30-60 mins).
• 2.
  Bring a large pot of water to the boil. Boil the eggs for 8 minutes, then remove. In the same pot, boil the mud crab for 20 minutes. Strain and transfer eggs and crab to the fridge to cool. Once cooled, peel the eggs and pick the crab meat by hand. Place in the fridge until ready to use.
• 3.
  Heat vegetable oil in a pan until it reaches smoking point. Add pork fat and deep-fry until golden and crispy (about 6-8 minutes). Strain and transfer to a tray lined with paper towel to cool. Once cool enough to handle, cut into coarse crumbs and reserve for later.
• 4.
  To smoke the eggs, place a layer of aluminium foil in a deep pan. Place the rice and tea leaves on top of the foil. Place a rack over the rice and tea mixture and place the eggs on the rack. Cover with a lid. Turn the heat to medium-high. The rice and tea mixture will begin to smoke in 3-5 minutes. Let the eggs smoke for 10-15 minutes, depending on how smoky you want the flavour. Keep the lid closed the entire time to trap the smoke. Remove the eggs and let them cool. Cut each egg in half.
• 5.
  For the dressing, combine the mayonnaise, Worcestershire sauce and Indomie seasoning in a bowl. Slowly add the vinegar, stirring constantly. Season with salt.
• 6.
  Cut baby cos lettuce in half and rub the olive oil on the cut sides. Grill or sear the cut sides on a hot grill or griddle until charred on the leaves but keep the inside raw. Cut the charred lettuce into chunks. Top with crab meat and aioli, then mix well to coat evenly.
• 7.
  Arrange the salad on a platter. Top with crispy pork fat, sliced onion, smoked eggs and chopped dill.