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100g chicken breast 100g cream 10 g 400 g shrimp satay obsiblue 200g crab meat 25g olive oil 100g shiitake 20g artichoke cream teaspoon Yuzu Kosho 2 stalks spring onions Thai 2 cilantro sprigs Thai basil stems 2 15 Thai zucchini flowers queef
4 dl shellfish broth 3 dl coconut milk 1 3 fight lemongrass bulb galangal 1 clove garlic 1 pandanus leaf 5 lime leaves 5 curry leaves 60g lemon juice 15g palm sugar 10g of red curry paste
Make a fine stuffing with chicken breast, cream and satay. Roast shiitake mushrooms with a little olive oil. Besides, sauté shrimp, cool and cut into pieces. Cut the cake and mix them with fine farce. Season with olive oil, artichoke cream, Yuzu Kosho and Wasabi. Finish by adding the chopped herbs and shiitake.
Mix the cooked potatoes with egg yolks, the Savora or Wasabi at 60 C for a few minutes to emulsify. Mount Olive oil. Dissolve the saffron in a little hot water. Add the remaining ingredients. Mix and filter.
Sweat lemongrass, garlic and galangal. Add the curry paste and curry leaves again sweat all ingredients together. Add broth base and bring to boil. Stir in coconut milk and palm sugar, bring to a boil. Mix 250 g of broth with lime leaves, strain the Chinese, queef and season with lemon juice.
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