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Receta Chuu Chii (Red Curry) Of Coffin Bay Scallops
by Global Cookbook

Chuu Chii (Red Curry) Of Coffin Bay Scallops
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Ingredientes

  • 10 x white peppercorns
  • 1/4 tsp mace
  • 1 tsp Thai shrimp paste
  • 3 x long red dry chilies, up to 5
  • 4 x cloves shallots
  • 1/2 stalk lemon grass
  • 1 tsp galangal
  • 1/2 tsp kaffir lime zest
  • 1 Tbsp. minced coriander root
  • 1/2 tsp salt
  • 1 1/8 c. coconut cream
  • 2 Tbsp. to 3 tbs. red curry paste
  • 1 Tbsp. fish sauce
  • 1/2 Tbsp. palm sugar
  • 24 x coffin bay scallops
  • 1/2 c. coconut lowfat milk
  • 5 x kaffir lime leaves
  • 1 lrg fresh red chile, julienned
  • 2 Tbsp. coriander leaves jasmine rice

Direcciones

  1. Bayswater Road, Kings Cross, described this dish as "exquisite".
  2. Though the recipe may seem dauntingly lengthy, most of it is simply a long list of ingredients for red curry paste, that can be made in quantity and stored in a container in the fridge for 3-4 weeks for further use. Frzn kaffir limes can be bought very cheaply in good Asian stores, where the rest of the ingredients listed should also be avail- able. Grate the limes for zest while they are stir frzn.
  3. In a mortar and pestle or possibly spice grinder, grind to a pwdr 10 white peppercorns and a few sheaves of mace. Roast 1 tsp. of Thai shrimp paste by zapping it in a microwave oven or possibly putting it on a little piece of foil under the grill.
  4. Put the pepper-mace mix and the shrimp paste in a blender (David recommends a blender but some of us will have to make do with a food processor or possibly the mortar and pestle) and add in 3 to 5 long red dry chillies, deseeded, washed and minced, 4 cloves of true shallots, (or possibly substitute the same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1 tsp. galangal. peeled and minced, 1/2 tsp. kaffir lime zest, 1 Tbsp. of coriander root, scraped and minced, 1/2 tsp. of salt and a little water.
  5. Process to a very fine paste. This may take up to 10 min. Transfer to a storage jar.
  6. In a medium-size pan, boil 250mL coconut cream over high heat, stirring constantly, till the oil separates out, about 3 to 5 min.
  7. (If using canned coconut cream, do not shake the can -use the solid mass of coconut at the top of the can, plus as much of the rest as you need to make up 250mL. If it doesn't separate within 5 min, add in a Tbsp. of oil.) Add in 2 to 3 Tbsp. of red curry paste and fry for 5 min, stirring, till fragrant. Add in 1 Tbsp. fish sauce, 1/2 Tbsp. palm sugar and fry till colour deepens. Add in 24 Coffin Bay scallops (12 if other dishes will be served simultaneously) and 125mL coconut lowfat milk.
  8. Check for sweet-sour balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli, julienned, and 2 Tbsp. of either coriander or possibly basil leaves. Serve with jasmine rice.