Hor mok soufflé with blue swimmer crab

Silky and fragrant, this hor mok soufflé is richly flavoured with a homemade curry paste packed with aromatic galangal, lemongrass, red shallots, garlic and coriander. This recipe comes from chef Bee Satongun.

Credit: Jiwon Kim

• serves

  2-4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Mid

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Ingredients

• 80 g curry paste (from below)
• 100 g coconut milk
• 15 g raw sugar
• 15 g fish sauce
• 1 egg, beaten
• 20 g melted butter
• 40 g jumbo lump crab meat
• Edible flowers, micro herbs, to serve

For the curry paste

• 25 g dried long red chilli, soaked & drained, roughly chopped
• 20 g galangal, peeled, sliced
• 40 g lemongrass, white part, roughly chopped
• 10 g fresh turmeric, peeled, roughly chopped
• 10 g makrut lime zest
• A pinch sea salt flakes
• 1 tsp Thai shrimp paste
• 50 g red shallot, peeled, sliced
• 50 g garlic cloves
• 6 coriander roots, cleaned

Instructions

1. Prepare a steamer.
2. To make the curry paste, combine the ingredients in a small food blender and blitz to your preferred texture – it can be coarse or very fine depending on your preference.
3. In a high-speed blender, combine 80 g prepared curry paste, coconut milk, sugar and the fish sauce and blitz to combine. Strain into a bowl or jug, then add the egg and melted butter and whisk well to combine.
4. Pour the mixture into a serving bowl for steaming, cover with foil, then steam for 15 minutes. Add the crab meat to the top of the soufflé and steam for a further 3 minutes, or until hot. Remove from the steamer and sprinkle with edible flowers and micro herbs, then serve.

Note

• This soufflé mixture can be cooked in 1 large or 4 individual serving bowls.
• Leftover curry paste can be stored in the fridge or freezer (see this curry paste tips article).

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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