Oxtail consommé with dumplings, bean sprouts, mint and chilli from Spice by Christine Manfield

Ingredients

• 100 g bean sprouts
• 1 tablespoon laksa (Vietnamese mint) leaves
• 6 large spearmint leaves, shredded
• 1 star anise, cracked
• 2 pieces cassia bark
• 40 ml fish sauce
• 125 g wheat starch
• 10 g cornflour
• 150 ml boiling water
• 5 g lard
• 20 ml vegetable oil
• 1 large red chilli, cut into very fine julienne
• 1 teaspoon Sichuan peppercorns
• 2 litres settled, clear Oxtail Stock
• 3 green onions, sliced
• 4 slices ginger
• 1 stalk lemongrass, sliced
• 1 large red chilli, split lengthwise
• 5 kaffir lime leaves, shredded
• ¼ teaspoon Chinese Spice Salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons shredded mint leaves
• 120 g shredded oxtail meat reserved from stock
• 1 coriander root, minced
• 2 cloves garlic, minced
• 2 red shallots, minced