Hor mok soufflé with blue swimmer crab

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).

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.