NIKKI BEACH : KOH SAMUI GREAND OPENING Some Tips on Not Drowning!
Apr 22

hor-mok-talay1

The Five Islands Restaurant:
Hor Mok Talay Ma Prow On

Seafood Curry Souffle
served in a coconut shell

For 4 People Ingredients:
4 young coconuts

SOUFFLE SEAFOOD
400g white fish fillet 8 baby squid, cleaned and sliced
2 teaspoons galangal, minced 200g thick white fish fillet
2 teaspoons lemongrass, minced 16 mussels
3 kaffir lime leaves, chiffonade 8 tiger prawns
3 coriander roots, minced
1 tablespoon fish sauce
1 tablespoon red curry paste
240ml coconut milk
1 egg
handful of Thai holly basil leaves

PREPARATION

FOR THE SOUFFLE TO FINISH
Reserve the holly basil and kaffir lime leaves. Blend all other ingredients together in a food processor.
Mix with the seafood. Place in a heatproof bowl and steam for approximately 10 minutes, or until everything is cooked and firm.

SEAFOOD
8 baby squid, cleaned and sliced
200g thick white fish fillet
16 mussels
8 tiger prawns

TO FINISH
Remove the tops of the young coconuts and drain the liquid inside.200g thick white fish fillet Place the basil leaves on the bottom of each coconut. Divide the dish into 8 tiger prawns 4 portions and spoon into the coconut. Garnish the top with thick coconut milk, sliced chillies and the chiffonade of kaffir lime leaves.

the-five-islands-restauran

The Five Islands Restaurant

Location: Taling Ngam Fishing Village
Tel : 077 415 359, 081 477 5371
samui@thefiveislands.com
www.thefiveislands.com

written by FEELPLUS \\ tags: , , ,


One Response to “Samui:Recipes”

  1. 1. Connor Says:

    Wonderfull?

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