Recipes By Att Khunsri Green Curry Salt Egg Stuffed Fish Dumplings
Ingredients
- 300 grams ground fresh fish [Grey Fish], any white fish willdo
- 100 grams coconut cream
- 500 grams coconut milk
- 3 tablespoons fish sauce
- 50 grams pea eggplants
- 20 grams coconut-plam sugar
- 10 grams sweet basil leaves
- 6-7 pieces kaffir lime leaves
- 20 grams wild ginger, shredded
- 2 teaspoons coriander root-garlic-pepper, pounded
- 60 grams green curry paste
- 2 teaspoons seasoning powder [pork flavor]
- 3 wholes uncooked salted egg
How To
1.In the mortar, pound the fish with salted water until it becomes firmer and stickier set aside.
2. Pinch egg-yolk, roll into the small pieces, then stuff info the firsh mixture, roll, and set aside.
3.In a wok, stir fry the curry paste with coconut cream until fragrant, put the dum plings stir frying until cook Bring a pot, pour the curry into.
4.Add the coconut milk boil and season to taste with the plam sugar, fish sauce, seasoning powder, pea eggplants, wild ginger, kaffir lime leaves and sweet basil leaves. Gently stir, ready to serve.
2. Pinch egg-yolk, roll into the small pieces, then stuff info the firsh mixture, roll, and set aside.
3.In a wok, stir fry the curry paste with coconut cream until fragrant, put the dum plings stir frying until cook Bring a pot, pour the curry into.
4.Add the coconut milk boil and season to taste with the plam sugar, fish sauce, seasoning powder, pea eggplants, wild ginger, kaffir lime leaves and sweet basil leaves. Gently stir, ready to serve.