From: Chef Walter Manzke, République, Los Angeles. Yield: 4 servings. 1⁄3 cup pearl tapioca 4 stalks lemongrass 2 tsp. galangal 2 tsp. ginger 8 lime leaves 24 oz. coconut milk 1 bunch fresh basil 1 bunch fresh cilantro 2 limes to taste, salt and pepper ½ cup high quality cooked white crab meat ¼ cup fresh corn 1 bunch white scallions, sliced to taste, Thai curry paste 2 cups pistachios, shelled 20 oz. sea bass For tapioca: Boil tapioca in water ...
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