Seafood Hot Pot with Green Curry

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  • 4 Ounce red snapper, filet
  • 1 cup Chinese chives, blanched
  • 1 Ounce fish sauce
  • 1 Quart chicken stock
  • 2 Ounce scallop, large sliced
  • 2 shrimp, peeled and deveined
  • 4 manila clams
  • 1 rock lobster tail, cut into pieces
  • 6 lobster bodies, cleaned
  • 0.25 cup vegetable oil
  • 2 Tbsp crab paste
  • 0.5 .5 inch piece ginger, peeled
  • 1 kaffir lime leaf
  • 2 Tbsp lemongrass, chopped
  • 1 Tbsp galangal, peeled and chopped
  • 1 cup coconut milk

Heat the vegetable oil in a large stock pot over medium heat.  Add the lobster bodies and brown on all sides.  Add the crab paste, ginger, galangal, and lemongrass.  Continue to cook.  Once the vegetables start to soften, add the kefir lime leaf.  Add the chicken stock and coconut milk, and bring to a simmer.  Gently simmer for 45 minutes.  Strain the broth and chill completely.  Add the chilled broth to a blender.  Add the Chinese chives and the fish sauce.  Blend until smooth.

  • 1 cup sweet rice flour
  • 0.25 cup wheat starch
  • 1 Tbsp sugar
  • 1 Ounce hot water
  • 3 Ounce cold water

Add the wheat starch to a small bowl.  Add the hot water and stir until incorporated.  The paste should become slightly translucent.  Add the remaining ingredients and knead into a dough.

  • 6 shrimp, peeled and deveined
  • 1 egg white
  • 2 Ounce lobster meat
  • 1 Tbsp water chestnuts, chopped
  • 1 Tbsp leek, chopped
  • 0.5 tsp finger chile pepper
  • 1 tsp vegetable oil
  • 1 pinch of salt

Place the shrimp and egg white into a food processor and blend until smooth.  Remove the shrimp paste and place it in a large bowl.  Add all of the other ingredients and mix until incorporated.

To Form The Mochi
Take a half ounce of the mochi dough and roll it into a ball.  Flatten the ball into a 1 ½ inch disk.  Spoon a teaspoon of the filling into the middle of the disc.  Pull all of the edges of the disc to the top of the dumpling.  Pinch together to seal the dumpling.

For the Hot Pot
Place all of the seafood and the mochi balls into a clay hot pot.  Add 2 cups of the curry to the hot pot.  Cover the pot and simmer for 10 minutes.