Peel the cucumbers and cut into large cubes of the same size.
Season with coarse salt and let sit for 30 min to extract the water.
Rinse in cold water and keep chilled until ready to use.
2
Cream Broth
Heat the oil in a sauté pan.
Sear the rabbit legs that have previously been seasoned with salt and pepper.
Pour off the fat.
Add the tomato paste and the sliced shallots and lemongrass.
Sauté for 5 min.
Deglaze with the chicken stock and coconut milk.
When the mixture begins to boil, add the peel and sliced ginger, the hot pepper, the kaffir lime leaves and the zest of one lime.
Cook, covered, for approximately 30 min.
When cooked, add the Thai basil leaves and coriander and let infuse for 10 min.
Remove the rabbit legs and remove the meat from the bones.
Strain the broth, add the cream and a dash of soy sauce.
Correct the seasoning and keep warm.
3
Wonton filling
Combine the rabbit meat with the cream, sliced green onion, soy sauce, coriander, lime juice and Espelette pepper.
Season with salt.
4
Wontons
Fill the wontons.
Steam or simmer for approximately 5 min.
5
Plating
Place the wontons on a hot plate with 3 cucumber cubes, 6 peanuts, the Thai basil, the coriander, the slivered pepper and the sliced green onion. Drizzle with the smoked oil, a spoonful of cream and a little lime zest.
Recipes
