Filet of white fish,Sliced into small pieces 1/4 cup
Crab meat 1/4 cup
Mussel 1/4 cup
Shrimp 3
Squid,cleaned and sliced bite size 1/4 cup
Kaeng Khua curry paste 1/2 cup
Coconut milk 2 cups
Eggs,whipped 2
Fish sauce 3 tablespoons
Sugar 1 tablespoon
Kaffir lime leaf,finely chopped 1 tablespoon
Spur chili,finely sliced lengthways 1 tablespoon
Coriander leaf 1 tablespoon
Sweet basil leaf 1 tablespoon
Cabbage,finely chopped,boiled 1/2 cup
Krachai,finely chopped 1/4 cup
Method
Reserve 1/2 cup of coconut milk for topping.
Mix the curry paste in the 3/4 cup of coconut milk,stirring
with a wooden spoon until well blended.Add fish sauce,ingredients
nos.1,3,4,5, stir for 10 mins.,then add the crab meat,1/2 tablespoon of
kaffir lime leaves and whipped eggs and stir gently,while adding,
bit by bit,the remaining 3/4 cup of coconut milk.
When the mixture thickens,pour into banana-leaf cups over the
sweet basil and cabbage beds,steam or bake for 20 mins.Remove from
heat and top with the reserved coconut milk,caviar or smelt eggs.
Garnish with the sliced spur chili,Kaffir lime leaves and
corriander leaves.Steam oe bake for 2-3 additional minutes longer and serve.
Ingredients
