泰式蒸红咖哩海鲜 Thai Curry Seafood Custard | Hor Mok Talay
Thai Curry Seafood Custard | Hor Mok TalayIngredients:
250g fish fillet (cut into bite size)
100g shelled prawns (deveined)
200g cuttlefish (clean and cut into rings)
4 tbsp Thai red curry paste
300ml coconut milk (chilled)
1 tbsp fish sauce
6 kaffir lime leaves (thinly sliced)
1 red chilli (thinly sliced)
100ml coconut milk
1tbsp rice flour
1. Line the steaming plate with banana leaves. Place fish pieces, red curry paste, egg and fish sauce into a blender, blend until become a smooth paste.
2. Add the chilled coconut milk and the majority of the red chilli and kaffir lime leaves (save some for the topping), blend the mixture until incorporated.
3. Pour the mixture to the steaming plate, then add the squid and prawns, mix well. Steam the seafood custard at high heat for about 20 mins or until the custard is cooked.
4. Mix 100 ml of coconut milk with 1 tbsp of rice flour in a small bowl and stir until there are no lumps. Pour the mixture to a small pot, turn on the heat and cook at low heat till the mixture is thickened. Pour the thickened coconut milk on top of the seafood custard and sprinkle with the thinly sliced kaffir lime leaves and red chillies.
I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Moon from Food playground at this post.