In a large pot add water, salt, bay leaves, orange and lemon cut in slices, let the boil, add the shrimp and cook for ... until you obtain a creamy avocado mousse.

Driven by nostalgia, Ha composes the dish by dolloping an airy shrimp mousseline on top of a soft brioche base. He then shallow-fries it on one side, so the mousse gets golden and crispy ...