Recipe

Hosted By
Ellice & Monty

		Seafood Dumplings with Chu Chee Curry
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

DUMPLINGS:

I pound fish fillets

1/4 pound medium shrimp. cleaned and peeled

6 cloves garlic. chopped

I teaspoon white pepper

1/2 tablespoon chopped cilantro

CURRY:

I can (19 ounces) unsweetened coconut milk

I cup Chu Chee Curry Paste

4 tablespoons Thai fish sauce

4 tablespoons coconut-palm sugar or brown sugar

12 (6 pairs) fresh Kaffir lime leaves flnely sliced into slivers

4 medium serrano chilies. stemmed and cut lengthwise into slivers

I cup loosely packed Thai basil

CHU CHEE CURRY PASTE:

4 large dried red California chilies

6 small dried Japanese chilies

1/2 tablespoon whole coriander seed

I tablespoon shrimp paste

16 whole black peppercorns

10 (5 pairs) fresh Kaffir lime leaves

1/2 tablespoon minced fresh Kaffir lime peel

I tablespoon chopped cilantro stems

I large stalk lemon grass. tough outer leaves discarded. lower stalk trimmed to 3 inches and flnely chopped

3 tablespoons fine!y, chopped. peeled fresh Siamese ginger

1 1/2 tablespoons finely chopped. peeled . fresh lesser Siamese ginger

1/4 cup chopped garlic

1/2 cup chopped shallots

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.