Steamed seafood parcels with coconut recipe

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These seafood parcels are steamed in small cups made of banana leaf. You may use aluminum foil or small cupcake tins. You can also make one large cake about 1 in (3 cm) thick, in an 8 x 8 in (20 x 20 cm) heatproof cake or brownie dish, and then slice it into squares for serving.


  • ¾ cup (180 ml) coconut cream
  • 1 teaspoon rice flour
  • 4 oz (100 g) boneless white fish fillets, cut into thin slices
  • 4 oz (100 g) fresh shrimp, peeled and deveined, cut into small pieces
  • 4 oz (100 g) squid, cleaned and cut into tiny pieces
  • 2 eggs, beaten
  • 2 tablespoons fish sauce
  • 1¼ cups (300 ml) coconut milk
  • ½ cup (20 g) finely chopped Thai basil leaves (horapa)
  • 2 tablespoons very thinly sliced kaffir lime leaves
  • Coriander leaves (cilantro), to garnish
  • 1 red finger-length chili, thinly sliced Banana leaf cups
  • 2 in (5 cm) square
Spice Paste
  • 10-15 dried chilies, slit open lengthwise, deseeded and soaked in water
  • 3 cloves garlic
  • 4 slices galangal
  • 2 teaspoons chopped coriander (cilantro) root
  • 1 teaspoon grated kaffir lime rind
  • 5 black peppercorns
  • ½ teaspoon salt
  • 1 teaspoon dried shrimp paste (kapee), dry-roasted
How to Make It
  1. Mix the coconut cream with the rice flour and bring to a boil, stirring until thick. Remove iron the heat and cool for topping.
  2. Grind the Spice Paste ingredients in a blender or a mortar and pestle. Mix the Spice Paste with the fish, shrimp, squid, egg and fish sauce. Then add the coconut milk, a little at a time. Add half the basil and kaffir lime leaves and mix in.
  3. Place one of the remaining basil leaves in the bottom of each cup or at the bottom of a heatproof baking dish, fill with the seafood mixture, cover and steam for 15 minutes.
  4. Remove the cups from the steamer, and top each one with a little of the boiled coconut cream, coriander leaves, kaffir lime leaf and sliced chili.
  5. Return to the steamer an cook for 1 more minute.

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