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Serves: 6 persons |
| Ingredients: |
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3/4 cup coconut cream |
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1 tsp rice flour |
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100 g boneless white fish fillets,
cut into thin slices |
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100 g fresh shrimp or prawns, peeled and deveined,
cut into small pieces |
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100 g squid, cleaned and cut into
tiny pieces |
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2 eggs, beaten |
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2 tbsp fish sauce |
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1 1/4 cups coconut milk |
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1/2 cup finely chopped Thai basil
leaves (horapa) |
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2 tbsp very thinly sliced kaffir lime leaves |
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Coriander leaves (cilantro) to
garnish |
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1 thinly sliced red chili |
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Banana leaf cups 5 cm square (see
the instructions below) or heatproof cake pan |
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Spice Paste: |
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10-15 dried chillies, slit open lengthwise, deseeded
and soaked in water |
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3 cloves garlic |
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4 slices galangal |
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1 tsp grated kaffir lime rind |
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2 tsp chopped cilatro root |
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5 black peppercorns |
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1/2 tsp salt |
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1 tsp dried shrimp paste, roasted |
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| Preparation: |
1. |
Mix coconut cream with the rice flour and bring to
the boil, stirring until thickened. Remove from the heat and set
aside to cool for topping. |
2. |
Grind the Spice Paste ingredients in a blender or
a mortar and pestle. Mix the Spice Paste with the fish, shrimp,
squid, egg and fish sauce. Then add the coconut milk, a little at
a time. Add half the basil and kaffir lime leaves and mix in. |
3. |
Place one of the remaining basil leaves in the bottom
of each cup or at the bottom of a heatproof baking dish, fill with
the seafood mixture, cover and steam for 15 minutes. |
4. |
Remove the cups from the steamer, and top each one
with a little of the boiled coconut cream, coriander leaves, kaffir
lime leaf and sliced chilli. |
5. |
Return to the steamer, cook for 1 more minute, then
remove from the steamer. |
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Note: If you cannot obtain
rice flour, click here. |
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