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Haw-Muk Talay
 Thai Seafood Mousse

CLICK for Big Picture - Haw-Muk Talay - Thai Seafood Mousse

Ingredients
1 lb of white fish, cut into small bite sized chunks
4 ounces mussel meat
4 ounces raw prawns, (shelled and de-veined)
5 tbs of finely chopped cabbage or spinach
6 tbs of red curry paste
6 tbs of finely chopped, freshly toasted peanuts
5-6 kaffir lime leaves, shredded
2 eggs
6 tbs of thick coconut milk
2 tbs of fish sauce - nam pla
2 tbs of corn starch
2 tbs Thai chile peppers julienne
 
Method
In Thailand this is steamed in little cups made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls.
 
1. Mix all the ingredients except for the peanuts, julienne chilies, cabbage, fish, prawns and mussels,in a food processor.
2. Line the bowls with the cabbage leaves
 3. hand mix the fish, mussels and prawns
4. put the fish, mussels and prawns in the bowls.
5. Stir the peanuts and chilies into the sauce mixture and pour over the seafood.
Leave a little expansion space at the top of the dish.
 
1. Place the filled bowls in a steamer, and steam for 15 to 20 minutes
(until the seafood is cooked and the sauce has set into a mousse like consistency).
 
To serve
Either serve the dishes 'as is' with the usual Thai table condiments, or for a more formal occasion, whip some thick coconut milk, and garnish each bowl with a couple of teaspoons of the whipped coconut milk and a slivered red chili.

 

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