Steamed seafood and red curry mousse in banana leaves

Name: Steamed seafood and red curry mousse in banana leaves
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 300.00 ml fish minced; 45.00 ml curry paste red; 800.00 g coconut cream; 5.00 ml brown sugar; 2.00 ml freshly ground black pepper; 30.00 ml cornflour; 3.00 eggs extra-large or jumbo; 60.00 ml fish sauce; 500.00 ml fish white flesh, chunks; banana leaves; fresh chillies shredded; fresh coriander

8 servings

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By Food24 November 03 2009

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Ingredients (12)

300.00 ml	fish — minced
45.00 ml	curry paste — red
800.00 g	coconut cream
5.00 ml	brown sugar
2.00 ml	freshly ground black pepper
30.00 ml	cornflour
3.00	eggs — extra-large or jumbo
60.00 ml	fish sauce
500.00 ml	fish — white flesh, chunks
	banana leaves
	fresh chillies — shredded
	fresh coriander

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Method:

In a large bowl mix minced fish, curry paste and coconut cream until pasty. Gradually add sugar, pepper and cornflour. Beat in eggs and mix well. Fold in fish sauce and white fish chunks and mix well.
Place mousse in small ramekins, shaped banana leaves or any scooped-out vegetable (such as green or red sweet peppers) that will serve as a small dish.
Top with shredded chilli and coriander and place in a steamer over boiling water. Cook until set, 15 to 20 minutes.
Serve mousse at room temperature as a starter or part of a main meal.