| 摘要 |
The preparation, created from the cephalothorax parts of whole raw frozen crayfish or rock lobsters of the genus Jasus and especially Jasus paulensis from the southern Indian Ocean, is made by boiling the aforementioned parts in water, using between 10 and 30 per cent by weight to the volume of water, with the optional addition of white wine (1 per cent), onions (3 per cent) and garlic (0.3 per cent). They are then ground and sieved before adding onions, carrots and/or tomato concentrate, fine salt and a thickening agent such as xanthan gum and/or Guar flour. The preparation can be made into a soup with the addition of spices, potato flakes, saffron, creme fraiche, seaweed, cress, fennel or leeks. |
