Crab and dubu-stuffed courgette flower

If making the pine nut milk, first heat up the olive oil in a pan. Cook the shallot and garlic slowly until softened, then add the remaining ingredients and a pinch of salt

Cook for 10 more minutes over a very low heat, or until the rice is completely tender

Transfer the pine nut milk to a blender and blend until very smooth. Strain through a fine sieve and season with salt to taste

Mix all of the ingredients for the courgette flower stuffing together except for the courgette flowers. Add salt and, if using, sesame and pine nut milk to taste. Transfer to a piping bag

Fill the raw courgette flowers with the mixture, making sure to push the stuffing all the way to the back of the flower. You should have enough space left so that you can twist the tip of the flower petals closed and cold them over to seal the filling in

To make the crab broth, bring all the ingredients to a simmer, then skim off any scum that rises to the surface. Simmer the broth for 40 minutes, then strain, season with salt to taste, and set aside

To make the basil oil, first quickly blanch and then shock the basil in ice water

Squeeze as much liquid as you can out of the basil, and then transfer it to a blender with oil. Blend until completely smooth, and then pass through muslin cloth

To make the pomelo gel, blanch the skins several times until tender, then weigh them in a bowl with the simple syrup. Measure out 1% of their weight in agar agar. Blend the pomelo gel and simple syrup until completely smooth, then add the 1% of agar agar and blend again. Transfer to a piping bag

Transfer the stuffed courgette flowers to a steamer, and steam for 5 minutes

Once steamed, brush the flowers with basil oil and add season with salt

Add them to a deep bowl, and pipe pomelo gel over the top. Garnish with Thai basil and pour the crab broth over the dish at the table. Add extra basil oil to finish