
Tiger Prawn and Avocado Tian
Tiger Prawn and Avocado Tian with red radish salad and chilled watercress shot.
1/2 kilo of salmon
3 cups coconut milk
3 tbsp fish sauce
2 tbsp palm sugar
Chopped Kaffir leaves
Coconut cream
Chilli Paste
5 pieces dried chilli
1 tsp galangal
1 tbsp chopped lemon grass
5 pieces shallot
7 cloves of garlic
1/2 tsp Kaffir lime peel
1 tsp coriander root
1 tsp salt
1 tsp shrimp paste
Pound chilli ingredients to a paste.
Cut salmon into 2 pieces.
Heat 1 cup of coconut milk over medium heat (keep stirring).
Add 1 cup of coconut cream, heat until oil appears on top. Add chilli paste and mix until fragrant. Add 2 cups coconut milk and heat. Season to taste with fish sauce and palm sugar.
Grill salmon until cooked, top up with chilli paste sauce. Garnish with kaffir lime leaves.
Tiger Prawn and Avocado Tian with red radish salad and chilled watercress shot.