Yellow Curry

Gyoza with langoustine, bergamot, curry oil, coriander, softshell crab and sesame prawn crackers.

Soup Culinaire Original Curry


För 10 portioner


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

fish sauce

Yellow curry reduction

50 g yellow curry paste

100 ml white wine

600 ml poultry broth

20 g ginger


10 gyoza sheets

1 egg

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

yellow flowers

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.

Curry Soup

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.