Crayfish Salad Stack

Melt the butter in a small pot and let cool slightly.

Mix together both flours, sugar, curry and a pinch of salt in a bowl. Separate the eggs. (Reserve yolks for another use.)

Whisk egg whites and combine with the flour mixture. Add melted butter and whipped cream and stir to combine. Line a baking sheet with parchment paper.

Place a spoonful of the batter on the baking sheet and use the back of the spoon to spread the mixture into a narrow strip. Repeat to fill baking sheet. Bake on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, about 7 minutes.

Remove baked chips from parchment with a spatula and allow to cool. Repeat with remaining batter. Once cool, keep chips in an airtight container until ready to use.

Drain crayfish meat and place in a bowl. Squeeze juice from lemon. Stir together 2 tablespoons lemon juice, oil and sour cream in a bowl. Mix 1/3 of the sour cream mixture with the crawfish meat and stir to combine. Set aside the remaining sour cream mixture.

Rinse scallions, pat dry and cut into very thin rings.

Rinse apple, wipe dry, cut into slices and remove seeds. Finely chop apple. Rinse tomatoes, wipe dry and cut out stems. Cut tomatoes into quarters, remove seeds and cut tomatoes into small cubes. Mix 1 tablespoon each apple and tomatoes into reserved sour cream sauce. Season with salt and pepper.