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Рецепт Phyllo Cups With Vietnamese Seafood Curry

by Global Cookbook

Ингредиенты

3 sht phyllo dough 3 Tbsp. melted butter     Vietnamese Seafood Curry 1 Tbsp. extra virgin olive oil 2 stalk lemon grass, chopped 2 x fresh warm chiles, chopped 1 tsp grated fresh ginger 2 clv garlic, chopped 1 Tbsp. Madras curry pwdr

1 lb uncooked medium shrimp, peeled, deveined 7 ounce can unsweetened coconut lowfat milk 1/2 lb sea scallops 1/2 lb littleneck clams, scrubbed 1/2 x lime, juice only, or possibly to taste 2 tsp fish sauce, or possibly to taste 1/2 c. minced fresh Thai basil     Coarse salt and freshly cracked pepper

Инструкции

1. Preheat oven to 375 degrees F.Butter a muffin tin.
2. Cut 3 sheets of phyllo into quarters.
3. Butter 3 squares of phyllo and layer each square on top of each other, turning each one slightly to make a star shape.
4. Press into a buttered muffin c.. Repeat with the remaining squares (3 more times).
5. Bake for 10 to 12 min or possibly till golden brown.
6. Vietnamese Seafood Curry:Heat oil in a medium saucepan.
7. Add in lemon grass, chiles, ginger, garlic and curry and stir-fry on medium heat for a few min.
8. Add in the shrimp and stir-fry for a 1 to 2 min, till shrimp are opaque.
9. Remove from the pan.
10. Stir in coconut lowfat milk.
11. Bring to boil and boil 10 min.
12. Add in shrimp and scallops to pan.
13. Top with clams.
14. Return to simmer.
15. Reduce heat to low.
16. Cover and simmer till clams open and seafood is cooked, about 2 min.
17. Add in lime juice, fish sauce and basil.
18. Season with salt and pepper.
19. Serve in the phyllo c..
20. Most Asian grocery stores carry fresh lemon grass and Thai basil. When you're working with phyllo dough, keep any unused portions wrapped in plastic so they do not dry out and become crumbly.
21. Yield is 4 servings.

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