Kaikoura Crayfish, Laksa with baby golden beetroot, Kohlrabi and Orange Gel

Ingredients

Laksa Sauce
1 shallot
1/2 fennel
5g of ginger
1 lemongrass
1 garlic clove
1 tomato
10g of macadamia nuts, toasted
1 tsp paprika
75ml of coconut milk
1L shellfish stock, preferably crayfish
1 tsp fennel seeds
1 tsp garam masala
1 tsp curry powder
2 kaffir lime leaves
10g of coriander leaves

Method

Peel and thinly chop the shallots, garlic, ginger, and fennel, and gently sweat in a saucepan with a little oil for 2 to 3 minutes. Season with salt, then add the tomatoes to the pan and mix well.

- 1 tomato

- 1 shallot

- 1/2 fennel

- 5g of ginger

- 1 lemongrass

- 1 garlic clove

Add the spices and macadamia nuts to the pan and cook them out for around 5 minutes, then add the coconut milk and crayfish stock and stir well to combine. Bring the laksa to a simmer, then transfer to a blender and blitz until smooth. Pass through a fine sieve into a clean pan and add the coriander and kaffir, leaving for 30 minutes to infuse.

- 1 tsp paprika

- 1 tsp fennel seeds

- 1 tsp garam masala

- 1 tsp curry powder

- 10g of coriander leaves

- 2 kaffir lime leaves

- 1l shellfish stock, preferably crayfish

- 10g of macadamia nuts, toasted

Pass the infused laksa through a fine sieve. It’s ready!