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CHU CHEE CURRY PASTE: With kitchen shears or a chef's knife, stem the California chilies and shake out most
of the seeds. Cut the chilies in half lengthwise and remove any tough, dried ribs.
Cut them crosswise into 3/4-inch pieces and put them in a bowl. Stem the Japanese
chilies. Shake out most of the seeds and cut the chilies into small pieces. Put them
in the bowl with the California chilies. Add water to cover and soak for 30 minutes.
Meanwhile, dry-roast the coriander seed in a small skillet over medium heat for
3 to 5 minutes, until toasty and aromatic, shaking the pan often to prevent burning.
Transfer the coriander seed to a small bowl and set aside to cool.
Set the skillet back over medium heat. Place the foil-wrapped shrimp paste in the
skillet and cook for about 5 minutes, until aromatic, turning the packet over once or
twice. Remove the packet from the skillet and set it aside to cool.
Put the roasted coriander seed and peppercorns in a large, heavy mortar and grind
to a powder. Transfer the ground spices to the bowl of a food processor fitted with
a metal blade.
If using fresh Kaffir lime leaves, stack and cut them into fine slivers with kitchen
hears or a sharp knife.
Combine the minced lime peel, lime leaves or zest, cilantro stems, lemon grass,
ginger, and lesser Siamese ginger in the mortar and pound for a minute or so to
~reak down the fibers. Transfer the mixture to the food processor.
Pound the garlic and shallots in the mortar just until crushed and transfer to the
food processor.
Unwrap the shrimp paste and add it to the food processor.
Drain the chilies, reserving about 1/2 cup of the soaking liquid. Add the chilies to
the food processor.
Process the ingredients until a rich, moist paste forms, stopping occasionally to
scrape down the sides of the work bowl. Add a few tablespoons of the chili-soaking
liquid now and then, if needed, to ease the grinding.
DUMPLINGS:
Chop the fish fillets into l-inch pieces. Chop the shrimp. Put
the chopped fish, shrimp, and all of the other dumpling ingredients into the bowl of
a food processor fitted with a metal blade. Process to a smooth paste, about 2 to 3
minutes, stopping once or twice to scrape down the sides of the work bowl. Transfer
the seafood paste to a small bowl.
Bring a medium saucepan of lightly salted water to a boil. Meanwhile, fill a mixing
bowl with ice water and have it standing by. You will need this to collect the cooked
dumplings so they'll stop cooking and become firm.
Drop the dumpling mixture by rounded teaspoonfuls into the boiling water, about
eight to ten at a time. They will cook quickly, in less than a minute, and float to the
surface. Lift them out with a wire skimmer or slotted spoon and quickly place them
in the ice water.
Continue making the dumplings as above. After the last ones go into the ice
water, drain and set aside.
CURRY: Skim the thick cream from the top of the canned coconut milk
into a soup pot, reserving the milk. Set the pot over medium-high heat. Stir in the
curry paste until blended, and bring to a low boil. Cook, stirring constantly, for 2
minutes. Stir in the fish sauce. Add the sugar and stir until it is dissolved and blended.
Stir in the reserved coconut milk and bring to a low boil. Add the seafood dumplings,
lime leaves or zest, and the chilies, if desired, and cook for 1 minute, stirring often.
Turn off the heat. Stir in the basil and cook
for a few seconds, just until the basil
begins to wilt.
Transfer to a deep serving platter
or covered casserole and serve with
plenty of steamed jasmine rice. |
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