Recipes - Thai

Steamed Seafood Curry Cake
Steamed Seafood Curry Cake


Called Ho Mok in Thai, this is a very traditional North Eastern Thai dish, influenced by Laos. Traditionally this dish is served in banana leaves shaped into boats or in mussel shells. Try the Steamed Seafood Curry Cake!
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Side
Cook Method: Steam
Cuisine: Thai









Ingredients:

4 tbsp Valcom Red Curry Paste
¾ cup Coconut cream
1 tsp rice flour
100g fish fillet
100g prawns (peeled and deveined)
100g squid (cleaned and cut into pieces)
1 egg
1 tbsp fish sauce
1 cup TCC Coconut Milk
½ cup basil leaves
3 tbsp Fresh kaffir lime leaves (shredded)
1 red chilli (thinly sliced)
Mint (for garnish)
6 Soufflé cups




Steps:
  1. Mix coconut cream with flour and bring to the boil on low heat. Stir until thick, then set aside for topping.
  2. In a food processor, thoroughly combine the seafood, curry paste, sugar, egg and fish sauce. Slowly add coconut milk until thick and smooth. Add half the basil and kaffir lime leaves and mix well.
  3. Place basil leaves on the bottom of each cup, top with curry mixture and steam for 15-20 mins.
  4. Remove from steamer and top with thickened coconut cream, kaffir lime leaves and chillies. Return to steamer for 1 min and serve with steamed Jasmine rice.
  5. Alternatively, remove from mould and garnish with coconut cream, kaffir lime leaves, mint and chillies on individual plates.

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Steamed Seafood Curry Cake

Steamed Seafood Curry Cake

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Called Ho Mok in Thai, this is a very traditional North Eastern Thai dish, influenced by Laos. Traditionally this dish is served in banana leaves shaped into boats or in mussel shells. Try the Steamed Seafood Curry Cake!

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Side
Cook Method: Steam
Cuisine: Thai
Ingredients

4 tbsp Valcom Red Curry Paste
¾ cup Coconut cream
1 tsp rice flour
100g fish fillet
100g prawns (peeled and deveined)
100g squid (cleaned and cut into pieces)
1 egg
1 tbsp fish sauce
1 cup TCC Coconut Milk
½ cup basil leaves
3 tbsp Fresh kaffir lime leaves (shredded)
1 red chilli (thinly sliced)
Mint (for garnish)
6 Soufflé cups

Instructions
  1. Mix coconut cream with flour and bring to the boil on low heat. Stir until thick, then set aside for topping.
  2. In a food processor, thoroughly combine the seafood, curry paste, sugar, egg and fish sauce. Slowly add coconut milk until thick and smooth. Add half the basil and kaffir lime leaves and mix well.
  3. Place basil leaves on the bottom of each cup, top with curry mixture and steam for 15-20 mins.
  4. Remove from steamer and top with thickened coconut cream, kaffir lime leaves and chillies. Return to steamer for 1 min and serve with steamed Jasmine rice.
  5. Alternatively, remove from mould and garnish with coconut cream, kaffir lime leaves, mint and chillies on individual plates.

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