Directions
- 1Mix coconut milk and rice flour, then bring to heat until the mixture thickens, and set aside.
- 2In a mixing bowl, add marinated minced pork, eggs, chili paste, fish sauce, and palm sugar, and mix together.
- 3Gradually 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.
- 4Place banana leaves, cabbage, and basil leaf into the pan.
- 5Pour the mixture into the pan, then add the shrimp.
- 6Cover and steam for 7 to 10 minutes, until the mixture is cooked.
- 7Add Phak-Wan on top, then drizzle with coconut milk.
- 8Garnish with sliced chili and sliced kaffir lime leaves. Cover and continue steaming for 3 minutes.
Ingredients
- 300 g Coconut milk
- 10 g Rice flour
- 400 g Marinated minced pork
- 3 pc. Egg
- 40 g Fish sauce
- 30 g Palm sugar
- 150 g Chili paste
- 350 g Coconut milk
- 1 tablespoon Oil
- 500 g Shrimp
- 200 g Cabbage
- 40 g Basil leaf
- 300 g Phak-Wan
- Red goat pepper
- Kaffir lime leaves
- Banana leaf
Equipment
panwok
Tips
- Cool the mixture to make the stuffing more fluffy.
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