100g TX65 Texel Shrimp

1 kaki fruit

1 baby pak choi

1 red pepper

Mung bean sprouts

Yellow violet

Variegated purple violets

Fine Tatsoi leaf


Coconut cream

300g coconut milk

2dl chicken stock

1 stalk lemongrass (finely chopped)

3 lime leaves (finely chopped)

50g ginger (finely chopped)

1/2 red pepper (finely chopped)

Sosa gel cream


Algae cream

200g wakame seaweed




Coconut cream

Boil the chicken stick with the coconut milk and remove the pan from the heat. Add all the remaining ingredients except the gel cream. Allow to cool completely and leave to infuse in a cold place for 12 hours. Pass through a fine sieve and discard the solid ingredients. Add the gel cream to the liquid and blend using a stick blender. Put into a piping bag and keep chilled.


Algae cream

Blend the wakame seaweed with water in a thermo blender at 90C until smooth. Keep adding water until the desired thickness is reached. Pass the mixture through a fine sieve and put into a piping bag. Keep chilled.


To serve

Use edible paper for the bites, preferably printed with the text ‘Tom Yam’. Using a spoon, drag equal smears of the wake and the coconut cream onto the paper, juts underneath the text, on the same side. Press the Texel shrimps on to the creams. Finish the dish with a fine dice of kaki fruit for sweetness, a fine sliver of red pepper, a julienne of pal choi and mung bean sprouts cut into 1cm sticks. Lastly, press on the violet petals and tastsoi leaves.