Shrimps 50g
Squid 50g
Red Snapper 50g
Coconut Milk 100ml
Red Curry Paste 40g
Lime or Basil Leaves 5g
Fish Sauce 20g
Sugar 20g
4 Cha-Plu Leaves or lettuce
Asian Bok Choy 50g
Fresh Shallots 10g
Spring Onions 5g
Lime or Basil Leaves 5g
Coriander 5g
Red Chilies 5g
Sugar 20g
Fish Sauce 20ml
Lemon juice 10ml
Method:
1. Mince shrimps, fish & squid in a blender, add red curry paste, lime leaves, fish sauce & sugar, mix well.
2. Place Cha-Plu (Lettuce) leaves at the bottom of 5-6 small bowls then pour the mixture on top.
3. Put the bowls in the steamer for 15 minutes.
Salad:
1. Cut Asian Bok Choy and place it in a bowl of iced water.
2. Roughly chop the rest of the herbs and chilies.
3. Mix sugar, fish sauce, lemon juice. Just before serving, toss the ingredients together.
