Iced Pea Soup with Cucumber Sandwich

For the soup, set aside 4 beautiful stalks of mint. Blanch (over-brew) 50 g of mint with 400 ml of boiling hot water, steep covered for 15 min, pour through a sieve and fill into ice cube trays after cooling. Freeze for about 6 hours. Form the ice cubes into 2 large freezer bags, crush coarsely with a heavy object and freeze repeatedly.

Coarsely chop remaining mint, cilantro greens and parsley.

Finely dice shallots and sauté in oil. Mix in curry paste and sauté lightly, add clear soup, simmer gently for 5 minutes.

Add peas, simmer for another 3-4 minutes. Mix maizena (cornstarch) with a little bit of water until smooth, thicken the soup with it. Add the kitchen herbs and blend everything together very finely with a hand blender. Pour the soup through a fine sieve, squeeze out the residue well. Stir the soup in a cold water bath until cooled down, season with salt if desired.

For the sandwiches, lightly toast the sesame seeds without fat. Gut the crab tails, season with salt, roast in the oil over medium heat for 2-3 min per side, stirring in the curry powder. Cool crab tails and cut in half horizontally.

Remove peel from cucumber and cut into pieces equal to the side length of the sandwich slices. Cut chunks into very narrow slices. Clean scallions and cut the white and light green diagonally into fine rings. Coarsely crush peanuts. Coriander greens

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