Velvety smooth and refreshing, this has been the best recipe I have created this summer. You can make it your way by adding any other ingredients such as fresh Chilli or Cayenne Pepper powder; mint to make it even more a refreshing dish; or a Thai-inspired soup by adding more coconut, very finely chopped Lemongrass and Kaffir Lime Leaves; or more Yuzu to create more pronounced Japanese flavours.
Recipe (serves 4–6)
500 ml Vegetable stock (or half a cube diluted in 500 ml of water)
½ tin Coconut Milk
1 ripe Avocado
2 King Prawns per person
50–100 g Crab Meat (tin or fresh)
4 Tbsp Lemon (or Lime) Juice
1 Tbsp Yuzu Juice
100 g Baby Spinach Leaves (thoroughly washed)
or 1 cube of frozen spinach leaves for each person
¼ Red Onion (keep about 1 Tsp finely chopped for decoration)
½ Coriander bunch (keep some for decoration)
3 Tbsp Olive Oil
1 Large Clove of Garlic
Fresh Ginger (Pea Size) plus some thin slices for decoration
3 Spring Onions
Cracked Black Pepper or Szechuan Pepper to taste
Green Chilli (optional)
Peel and slice Prawns in half, and place them in a deep plate or glass container. Sprinkle with salt and pepper, 2 Tablespoon of Lemon or Lime Juice and 1 Tablespoon of Olive Oil. Cover and let to rest for a minimum of 2 hours.
Take the crabmeat and brush it gently with your fingers, and look for little piece of crab shell that may be present, and place immediately in the fridge once done.
For the soup, simply add all ingredients in a blender (apart the Crab, Prawns, and spring onions), and blitz until smooth (about 5 minutes). Using frozen Spinach is a good way to keep the soup cold. You can also add a couple of ice cubes, so that you do not need to chill the soup.
During that time chop each Prawn slices into 3 pieces. Mix together with the crabmeat, chopped Red Onions, Coriander and Dill, Black (or Szechuan) Pepper, the Yuzu Powder (available in any Asian or Japanese supermarket) and a touch of salt.
Decant the soup in bowls and add the crabmeat and Prawns in Ceviche-style mix, and any other added garnishes (Radishes or Broccoli Sprouts, Mint, Fresh Chilli, etc.)
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Olivier is a Michelin-Star trained chef, also a student in Nutrition and Naturopathy, embracing fully his passion for good food and healthy eating. He should graduate July 2016.