ห่อหมกกุ้งผักหวาน (Steamed Curry Seafood)

15 mins
Serves 1
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Directions

  1. 1Mix coconut milk and rice flour, then bring to heat until the mixture thickens, and set aside.
  2. 2Mix coconut milk and rice flour, then bring to heat until the mixture thickens, and set aside.
  3. 3Mix coconut milk and rice flour, then bring to heat until the mixture thickens, and set aside.
  4. 4In a mixing bowl, add marinated minced pork, eggs, chili paste, fish sauce, and palm sugar, and mix together.
  5. 5In a mixing bowl, add marinated minced pork, eggs, chili paste, fish sauce, and palm sugar, and mix together.
  6. 6In a mixing bowl, add marinated minced pork, eggs, chili paste, fish sauce, and palm sugar, and mix together.
  7. 7Gradually add coconut milk little by little until the mixture is well combined. Cool in the refrigerator for a while to make the stuffing more fluffy.
  8. 8Gradually add coconut milk little by little until the mixture is well combined. Cool in the refrigerator for a while to make the stuffing more fluffy.
  9. 9Gradually add coconut milk little by little until the mixture is well combined. Cool in the refrigerator for a while to make the stuffing more fluffy.
  10. 10Place banana leaves, cabbage, and basil leaf into the pan.
  11. 11Place banana leaves, cabbage, and basil leaf into the pan.
  12. 12Place banana leaves, cabbage, and basil leaf into the pan.
  13. 13Pour the mixture into the pan, then add the shrimp.
  14. 14Pour the mixture into the pan, then add the shrimp.
  15. 15Pour the mixture into the pan, then add the shrimp.
  16. 16Cover and steam for 7 to 10 minutes, until the mixture is cooked.
  17. 17Cover and steam for 7 to 10 minutes, until the mixture is cooked.
  18. 18Cover and steam for 7 to 10 minutes, until the mixture is cooked.
  19. 19Add Phak-Wan on top, then drizzle with coconut milk.
  20. 20Add Phak-Wan on top, then drizzle with coconut milk.
  21. 21Add Phak-Wan on top, then drizzle with coconut milk.
  22. 22Garnish with sliced chili and sliced kaffir lime leaves. Cover and continue steaming for 3 minutes.
  23. 23Garnish with sliced chili and sliced kaffir lime leaves. Cover and continue steaming for 3 minutes.
  24. 24Garnish with sliced chili and sliced kaffir lime leaves. Cover and continue steaming for 3 minutes.

Ingredients

  • 300 g Coconut milk
  • 300 g Coconut milk
  • 300 g Coconut milk
  • 10 g Rice flour
  • 10 g Rice flour
  • 10 g Rice flour
  • 400 g Marinated minced pork
  • 400 g Marinated minced pork
  • 400 g Marinated minced pork
  • 3 pc. Egg
  • 3 pc. Egg
  • 3 pc. Egg
  • 40 g Fish sauce
  • 40 g Fish sauce
  • 40 g Fish sauce
  • 30 g Palm sugar
  • 30 g Palm sugar
  • 30 g Palm sugar
  • 150 g Chili paste
  • 150 g Chili paste
  • 150 g Chili paste
  • 350 g Coconut milk
  • 350 g Coconut milk
  • 350 g Coconut milk
  • 1 tablespoon Oil
  • 1 tablespoon Oil
  • 1 tablespoon Oil
  • 500 g Shrimp
  • 500 g Shrimp
  • 500 g Shrimp
  • 200 g Cabbage
  • 200 g Cabbage
  • 200 g Cabbage
  • 40 g Basil leaf
  • 40 g Basil leaf
  • 40 g Basil leaf
  • 300 g Phak-Wan
  • 300 g Phak-Wan
  • 300 g Phak-Wan
  • Red goat pepper
  • Red goat pepper
  • Red goat pepper
  • Kaffir lime leaves
  • Kaffir lime leaves
  • Kaffir lime leaves
  • Banana leaf
  • Banana leaf
  • Banana leaf

Equipment

panwok

Tips

  • Cool the mixture to make the stuffing more fluffy.