by Margarita Lee
1/3 cup dried Thai chillies
1 Tbsp coarse sea salt
1 bulb garlic
2 Tbsp finely sliced lemongrass, (only the white part)
1 Tsp finely sliced limau perut (kaffir lime) rind
3/4 inch pieces of fresh turmeric root
1 Tbsp shrimp paste
2 tsp coriander root
150g fish fillet of Red Snapper (slice fish into thin slices)
300 ml coconut milk (simmer for a few minutes until bubbly and the oil begins to separate)
1 Tbsp rice flour or green pea flour
1 Tsp peanut butter (optional)
10 fresh Thai basil leaves
1Tbsp fish sauce
2-3 Tsp palm sugar/sugar to taste
2 -3 screw pine leave/ pandan leave (cut into square)
15 banana-leaf cups (make the banana-leaf cups by cutting the leaves into circles and using either chopsticks or staples the corners to create cups)
2-3 red Chillies cut into fine inch-long slivers
8-10 fresh kaffir lime leaves, cut into very fine slivers
5 eggs (lightly beaten)
- Blend Ingredient (A) into smooth paste, keep aside.
- Prepare 15 banana-leaf cups for fish custard (ramekins or cupcake tray will hold the fish custard during steaming).
- Mix half the coconut milk with the blended ingredient (A).
- Stir in fish, prawn, squid and beaten eggs.
- Add in rice flour, add fish sauce and palm sugar.
- Add in the rest of the coconut milk a little at the time. Keep 3-4 Tbsp for later use.
- Stir vigorously with a wooden spoon. Keep stirring until the mixture thickens to a smooth thick paste. Add 2/3 of the slivered kaffir lime leaves, reserving the rest for garnishing.
- Line the bottom of banana leaf cup with pandan leaf
- Fill each banana cup with seafood mixture. Place the filled cups on steamer racks and steam over high heat for 15 minutes.
- Decorate the top of each cup by spooning some coconut cream onto the center. Garnish with slivers of red chillies and kaffir lime leaf.