Green Curry Crab with Tomato and Basil

INGREDIENTS

For the green curry

• 20ml olive oil

• 250ml coconut milk

• 250ml milk

• 210ml long bean juice

• 180ml lobster broth

• 15g green curry paste

• 20g basil leaves

• 8g kaffir lime leaf

• 15g brown sugar

• 8g ginger

• 8g lemongrass

METHOD

Heat curry paste and oil in a pan and sauté the mixture with brown sugar, 4g ginger and 4g lemongrass. Add the lobster broth and reduce to almost dry consistency.

Add coconut milk and milk and boil for 2 minutes. Add the basil, kaffir lime leaves, the remaining ginger and lemongrass, mix with long bean juice and season with salt.

For the crab cake

• One Alaskan crab

• 50g mayonnaise

• 50g ketchup • 2 hard-boiled eggs

• 5ml brandy

• Chives

METHOD

Mince then combine all ingredients. Use 60g per cake, brush with olive oil and grill both sides until charred.

PRESENTATION

Arrange the individual crab cake on the plate and add drops of green curry and tomato water jelly. Decorate with small buds of basil cress.