Recipe by Reinolf Moessl & Wilai Tangprasertsuk of Shangri-La Hotel Bangkok – Gold winner Dilmah Real High Tea Challenge Thailand


1pc Phuket mud crab

20g mayonnaise

1 sheet of dried nori seaweed

1/2 lime, juiced

Salt and pepper to taste

1 tsp of Dilmah Sencha

Green Extra Special Tea

4 slices of lemongrass

1/4 pc Kaffir lime leaf

1 cube of sugar (white)

220ml hot water


Soft Roll Dough

500g bread flour

50g sugar

50g butter

5g salt

5g milk powder

1 whole egg

250ml water

20g yeast

1g squid ink powder



For the filling, first you will need to steam the mud crab for 8-10 minutes depending on the size.

Once cooked, allow to cool and then carefully pick the crab meat.

In a small bowl combine all the ingredients adding salt and pepper to taste.

In a small pot bring the water to the boil with, lemongrass, lime leaf and sugar.

Once boiled pour into the teapot with the tea leaves and allow to brew for 2 minutes.

Strain in to a glass and serve immediately.

Soft Roll Dough

Put all in the items in a mixing bowl and then knead the dough for 3 minutes on slow speed and for 8 minutes on fast. Give the dough 20 minutes to rest.

Divide the dough into 20g pieces and shape like a baguette. Let it proof until double in volume.

Brush with water and sprinkle poppy seed on top.

Bake at 200°C for 8 minutes.

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