How To
1.Peeled tomato and removed seeds then roughly chopped. Heat the pan, add olive oil then add onion, garlic,
celery and leek when softened add tomato cook about 10-15 minutes.
2.Add Stock, season with salt, pepper and Sriracha Sauce let stew about 30 minutes then add chopped basil.
Blend well and pass through a sieve.
3.Blend shrimp mousse with cooking cream till smooth then season with salt and pepper. Spread shrimp mousse
on plastic wrap with square shape arrange blanched basil leaves on the square, roll the mousse tightly with plastic wrap.
Steam shrimp roll until cooked.