Seafood in coconut milk

Seafood in coconut milk(6 servings) - a step-by-step culinary recipe.


  1. 600 g tiger prawns;
  2. 400 g of prepared mini-squid and mini-octopus;
  3. 150 grams of mussels;
  4. 150 g of cancer necks;
  5. 150 g of Chinese rice vermicelli
  6. 2 limes;
  7. 1-2 hot chili peppers;
  8. 100 g of daikon;
  9. 250 ml of coconut milk;
  10. 2 tbsp. l. soy sauce
  11. 2 tbsp. l. fish sauce;
  12. 1 tbsp. l. sugar;
  13. a pinch of sesame, a large bunch of cilantro;
  14. vegetable oil.

For salmon mousse:

  1. 250 g salmon fillet;
  2. 1 egg
  3. 100 ml of cream with fat content of 33%;
  4. salt, white pepper.  


Shrimp to peel from the shell, leaving the tail untouched. Each shrimp is slightly incised in the middle along the back and gently remove the black intestinal vein. wash the shrimp and dry.

In chili peppers, make an incision along the pods, remove the seeds with a knife tip, and cut the pulp into thin half rings.You need to do this with gloves or by brushing your hands with vegetable oil.

With limes, remove a little grated peel. Cut the peel off with a sharp knife so that the flesh is visible. Then cut the fillet into slices with a sharp knife, keeping the knife slightly at an angle. Cut each lime fillet in half or in three.

Pour coconut milk into the saucepan, add fish sauce, zest, sugar, chili half rings and prepared shrimps. Put on a high heat, bring to a boil, reduce the heat to medium and cook for 5 minutes. At the very end of cooking, add the lime fillet and remove the saucepan from the fire.

For mousse, cook salmon fillet using an immersion blender mash. Add salt, pepper and blender again. Pour one egg and beat again. At the end, pour the cream and mix gently. Ready mousse put in the refrigerator for 30 minutes.

Fill the carcasses of mini-squid with ready cold salmon mousse, place them in a heat-resistant form or on a baking sheet, sprinkle with vegetable oil and bake in an oven at a temperature of 1700C for 10 minutes.Finished squid cut in half.

Cook the noodles according to the instructions on the package. Then drain in a colander, rinse with cold water and dry.

Heat oil for deep-frying in a wok, frying pan or in a deep stewpan up to 180 0С. Fry noodles on high heat very quickly, until slightly golden. Put noodles on paper towels to stack excess fat (put them on clean towels a couple of times, turning them over to the other side).

Daikon to clean and cut into a Korean grater or knife with 1 mm thick layers and of such length that each of them can form a circle. Boil in boiling salted water for 30 seconds. Drain the water and pour over the daikon with cold water and ice for 5 minutes. Then drain in a colander.

In a frying pan, strongly heat 2-3 tbsp. l. vegetable oil and fry mussels, octopuses and crayfish necks in it at maximum heat for 2 minutes, gradually adding soy sauce. Pepper and remove the pan from the fire.

In cilantro, separate the leaves from the stalks (no stalks will be needed) and finely chop.Make a ring of daikon on each plate, put fried seafood in with a skimmer, put noodles on top. Around the daikon lay the shrimp and squid, pour with coconut sauce and sprinkle with cilantro.

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