Ingredients
- 250 g tempura flour
- 250 g Bresc chunky salsa tomato
- 125 g Bresc harissa
- 100 g crème fraîche
- 65 g Bresc red chilli puree
- 50 g Bresc coriander puree
- 50 g coriander, leaves
- 50 g sesame seeds
- 50 g sesame seeds, black
- 13 g Bresc Madras
- 20 soft shell crabs
- 10 avocados
- 3 red onion
- 3 head lettuce
- 3 lime
- 3 spring onion
- 5 dl mineral water, sparkling
- 5 dl mayonnaise
- prawn crackers
- salt and pepper