Appetizer

Hor Mok Soufflés in Banana Leaf Cups with Seared Prawn & Coconut Crown

Name: Hor Mok Soufflés in Banana Leaf Cups with Seared Prawn & Coconut Crown
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 large banana leaf (fresh or thawed), or 4 small ramekins; 8 oz skinless cod or other firm white fish, cubed and chilled; 1 1/2 tbsp Thai red curry paste; 1 large egg, separated; 2 tsp fish sauce; 1 tsp palm sugar; 1/2 cup coconut cream, divided; 1 tsp rice flour; pinch of salt; 12 Thai basil leaves; 4 large shrimp, peeled and deveined, tails on; 1 tsp neutral oil; 2 makrut lime leaves, hair-thin chiffonade; 1 red Thai chili or 1/4 red bell pepper, cut into fine threads; 8 cilantro leaves

Silky red curry fish mousse is lightened with whipped egg white and steamed in hand-pleated banana leaf cups until puffed and trembling. Each is crowned with thickened coconut cream, a caramelized prawn and threads of makrut lime and red chili.

407calper serving 31gprotein 12gcarbs 27gfat 35min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this