Hor mok hoi malang phoo

Hor mok hoi malang phoo( steamed curry pudding with mussel )

Ingredients

2 cup thick coconut milk
1/2 cup " gaeng kua " curry paste
1 egg
2-3 tablespoon fish sauce
1-2 teaspoon palm suger
1 tablespoon kaffir lime leaves, slice into very thin pieces
20-30 mussels, washed well, remove dirt and tiny hair, steamed or boiled, removed meat from shell, keep both, coriander leaves for garnish, red chili, cut to strips


Topping ingredients

1 cup thick coconut milk
1 1/2 tablespoon rice flour
1/2 teaspoon salt

In the pot, mix all, bring to boil, stir until thicken, and keep it for topping.

Method

1. Put thick coconut milk, egg and curry paste in a mixing bowl,stir about 5-7 minutes until thicken, add fish sauce, palm sugar and some of kaffir lime leaves.

2. In the pan, fry mixture until thicken.

3. Put fried mixture into mussel shell, garnish with mussel shell, garnish with mussel, bring to steamer, put the lid on and steam for 5-7 minutes. Take the lid off, top each mussel with coconut milk mixture, garnish with coriander leaves and red chili strips. Cover with the lid steam again for 5 minutes.

Serve as appetizer or with cooked rice.