thailand
method First, make the curry paste (p217). Purée the fish in a blender, then pass through a sieve. Combine 1/4 cup of the curry paste with the fish purée. Work in the coconut cream, adding it gradually while stirring gently—and in the same direction—to ensure that the cream is thoroughly incorporated. Season the “mousse” with fish sauce and sugar. Finish with the egg. The mixture should have a rather sticky texture and silken sheen, and taste salty and slightly hot. Stir in most of the shredded kaffir lime leaves (reserve some for garnish) and the scallops. Generously line the prepared scallop shells with the Thai basil and then the optional bai yor. Spoon in the scallop curry mixture. Steam in a Chinese steamer over low heat for about 15 minutes. When the “mousse” is slightly firm, it is cooked. Be careful not to overcook or it will split. Meanwhile, make the thickened coconut cream. Mix the rice flour with 1 tbsp of the coconut cream to make a slurry. Bring the remainder of the coconut cream up to a boil, then stir in the rice flour mixture to thicken. Season with salt, if desired. Pass the thickened cream through a fine sieve to remove any lumps, if necessary. Spoon the thickened coconut cream over the curry and garnish with the reserved kaffir lime leaves, the red chili, and the cilantro leaves. Thailand
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