Star-Bulletin Features

Wednesday, May 23, 2001

Hawaii's Kitchen

Seafood laulau
has Thai flavor

Recipe prepared by Joy and Nikki Chaowasaree of Singha Thai Cuisine on Sunday's "Hawaii's Kitchen." The program airs at 5:30 p.m. on KHON/Fox.

Thai Seafood Laulau

2 tablespoons chopped lobster
1/4 tablespoon Thai red curry paste
1/3 cup coconut milk or cream
1 kaffir leaf
Sugar to taste
1/4 tablespoon fish sauce
4-ounce fillet of fresh opakapaka
2 large black tiger prawns
2 sea scallops
1 banana leaf or aluminum foil
20 leaves fresh basil
1 red bell pepper, sliced

Combine lobster, curry paste, coconut milk, kaffir leaf, sugar and fish sauce in a food processor. Process until ingredients form a mousse. Marinate fish, prawns and scallops with the mousse for about 20 minutes, refrigerated.

Cut banana leaf or aluminum foil into an 8-inch round and form into a bowl. Make a bed of the basil and bell pepper in the banana bowl. Top with seafood mixture. Steam on high heat about 15 minutes.

Note: Any kind of fresh fish will work with this recipe. Substituting fresh fish with scallop, lobster or shrimp is also possible. Basil can be substituted with cabbage, spinach or any vegetable you prefer.

Nutritional information unavailable.

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