Here is the coconut-onion soup we served at our Lebec Fin dinner. The soup is made with onions, coconut milk, maple syrup and water. It is finished with lime charcoal in the style of our Meyer lemon charcoal. The spring roll was a a quarter of a softshell crab that had been marinated with mint, cilantro, lime zest, red chile flakes and olive oil. The spring roll wrapper was smoked with cinnamon. The dish itself was a great combination of flavors and textures and allowed us to sing the lime in the coconut song all night long.
