Crab salad, peanut and lemongrass, coriander emulsion
Ingredients
Fish & Shellfish
- 1 Cornish brown crab, 1.5-2kg in weight to yield 500g of meat
Dairy
- 150g of natural yoghurt
Salad & Fresh Herbs
- 6g of coriander, julienned
- 25g of coriander
- 15g of curly parsley
- 10g of chervil
- 0.5g of thyme
- 15g of lemongrass, crushed and finely chopped
- 5g of lemongrass
- 2g of curly parsley
- 2g of mint
- 2g of coriander
- frisée lettuce, picked and washed
Fruit & Vegetables
- 12g of lime juice
- 3g of lime zest
- 2.5g of lime zest, grated with microplane
- 1g of garlic, sliced
- 7g of lemon juice
- 3g of fresh lime leaf, finely sliced
- 4g of lime juice
- 2g of lime zest
Store Cupboard
- 6g of salt
- 1 pinch of salt
- 0.75g of xantana
- 1 pinch of salt, small
- black pepper, 1 grind
- 15g of caster sugar
- 1 pinch of salt
- 50g of peanuts, blanched
- 25g of pine nuts
- 3g of nam pla fish sauce
- 10g of black sesame seeds
- 1 pinch of salt
- black pepper, freshly ground
Spices & Dried Herbs
- 1 pinch of cayenne pepper
- 1 pinch of cayenne pepper
- 4g of ginger
Beverages
- 50ml of water
- 185ml of white wine
- 10g of mirin
Oils & Vinegars
- 60ml of rapeseed oil
- 60ml of rapeseed oil
- 8g of grain vinegar, Mizkan
- 4g of toasted sesame oil
Speciality Ingredients
- 3g of ultratex
- 4g of lemon verbena
- 0.4g of agar agar
- micro herbs, coriander and red vein sorrel