Tomato Soup with Crayfish

Rinse the tomatoes, cut in halve and cut out the stalk. Cut the tomato into small pieces. Puree the tomatoes and chile pepper very finely in blender with 1 pinch of sugar and season with salt and pepper. Line a sieve with a clean kitchen towel, add the tomato puree and strain the juice in a pot. Boil the tomato juice and reduce it to about 120 ml (approximately ½ cup).

Peel the avocados, cut in halve legthwise and remove the stone. Rinse the crayfish and pat dry. Chop the avocado pulp finely along with the crayfish and transfer to a bowl. Stir in the mayonnaise and chile paste. Season with salt and pepper.

Heat the oil in a pan and fry the spring roll sheet until crisp. Remove from oil, drain on paper towel and break into 4 parts. Cut the basil leaves into thin strips.