Crab, Courgette Flower, Dubu, Sesame and Pine Nut Recipe - Great British Chefs
This delicate starter from Woongchul Park involves stuffing courgette flowers with a mixture of crab, tofu and a homemade sesame and pine nut milk. The whole dish is served in a delicate crab broth.
Ingredients
- 10g of olive oil
- 50g of shallots, chopped
- 12g of garlic, sliced
- 380g of water, or dashi
- 10g of white rice
- 40g of toasted pine nuts
- 10g of sesame seeds
- salt to taste
- 80g of crab meat
- 80g of dubu (Korean tofu), weight of blanched and squeezed tofu
- 24g of pomelo pulp
- 16g of pine nuts
- 8g of chives, finely chopped
- salt
- 8 courgette flowers, insides removed
- 1kg chicken stock
- 1kg water
- 10g of dashima (Korean kombu)
- 10g of garlic, sliced
- 500g of crab shell
- 60g of leek, cut in half lengthwise
- 3g of gochugaru
- 120g of daikon radish, cut into a large dice
- 1 bunch of basil
- iced water
- 150ml of neutral oil
- 1 in of lemon, juiced and then skinned
- 1 pomelo, skin separated from the pulp
- 100ml of simple syrup
- agar agar
- Thai basil
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