Lobster soup, soft shell crab beignets, pineapple-mango chutney, coconut cappuccino and coriander oil

Name: Lobster soup, soft shell crab beignets, pineapple-mango chutney, coconut cappuccino and coriander oil
Ingredients: 0.12 units.items Tray of Ghoa cress; 20 units.centiliter Coconut cream 24%; 10 g Coriander; 1 units.items soft shell crab; 20 g Pineapple-mango chutney; 10 g Tempura; 10 units.centiliter Olive oil; 1.5 Lobster soup

Lobster soup with soft shell crab beignets, pineapple-mango chutney, coconut cappuccino, and coriander oil is an explosion of exotic and refined flavors.This dish is prepared with products from Chef's Creation, ensuring you have the best foundation for your dishes. With Chef’s Creation, you maintain your own signature and can serve the most delicious dishes in no time.

Ingredients

0.12units.itemsTray of Ghoa cress

20units.centiliterCoconut cream 24%

10gCoriander

1units.itemssoft shell crab

20gPineapple-mango chutney

10gTempura

10units.centiliterOlive oil

1.5Lobster soup

Preparation

Defrost the soft shell crab and place it between a cloth to dry.
Prepare the tempura according to the package instructions.
Dip the crab in the tempura and fry until golden brown.
Gently heat the desired amount of lobster soup in a small pan.
Blend coriander with olive oil, a little lemon juice, and salt until you have a nice smooth oil.
Put coconut cream together with a little cream in a pan and add a bit of ginger syrup.
Heat gently and froth up until light and airy.