Gyoza with langoustine, bergamot, curry oil, coriander, softshell crab and sesame prawn crackers.
For 10 servings
1 l Debic Culinaire Original
2 l poultry or vegetable broth
3 garlic cloves, finely chopped
100 g shallots, finely chopped
100 ml Debic Roast & Fry
200 ml coconut milk
1 lemongrass stalk, crushed
2 lime leaves
20 g Thai basil
Yellow curry reduction
50 g yellow curry paste
100 ml white wine
600 ml poultry broth
20 g ginger
10 gyoza sheets
10 langoustine tails
20 ml olive oil
1 bergamot lemon, the zestes
3 softshell crab
100 ml tempura
1 Japanese radish
50 ml calamansi vinegar
2 black sesame seed rice sheets
Indian cress leaf
Yellow Curry Reduction
For the reduction, heat the yellow curry in oil and then add the white wine.
Add the poultry broth and ginger.
Reduce to 3 dl, pour into ice cube trays and freeze.
Heat the Debic Roast & Fry and add the finely chopped shallot and garlic.
Add the broth.
Add the Debic Culinaire Original and reduce to the required thickness.
Reduce to 2 litres.
Strain through a fine funnel sieve and cool immediately.
Heat the cream soup base, add the coconut milk, lemongrass, lime leaf and the reduction.
Cook through briefly, pass through a fine sieve and season to taste with fish sauce.
Fry the black sesame seed rice sheets at 170˚C.
Slice the Japanese radish using the mandoline and cut out using a serrated cutter.
Finely chop the langoustine tails and mix with the olive oil, bergamot zest and salt.
Coat the gyoza sheets with egg and fill with the prepared langoustine.
Fold, cover and store in the refrigerator.
Coat the crabin tempura batter and fry until crispy. Season to taste with salt.
Marinate the slices of radish in the calamansi vinegar and roll into cone shapes.
Steam the gyoza in a steamer basket and sprinkle with olive oil and salt.
Serve the gyoza and crab on the plate and finish off with the prawn cracker, coriander, yellow flowers and radishes.
Pour the soup into the bowl in front of your guests (optional) and drizzle with curry oil.