Coconut Terrine with Seafood

Ingredients

• 800 ml unsweetened coconut milk
• 100 g cooked lobster meat sliced (or surimi)
• 100 g peeled scallops
• 8 shrimp (pre‑shucked and deveined)
• 4 kaffir lime leaves
• 1 piece fresh ginger (5 cm)
• fish sauce
• Cayenne pepper
• 1 stalk fresh lemongrass
• 2 stalks fresh coriander
• 0.5 bunch Thai basil
• 1 chili pepper
• 4 Tbsp lime juice
• 12 gelatin sheets

Instructions

1. 1.

   Halve the scallops.

2. 2.

   Wash shrimp, pat dry and halve them.

3. 3.

   Mix lobster slices, scallop meat and shrimp with 2 tbsp fish sauce and a pinch of cayenne pepper; marinate covered in the fridge for about 20 minutes.

4. 4.

   Wash lemongrass and cut into thick rings. Wash lime leaves and cut into wide strips. Peel ginger and slice it. Rinse coriander, shake dry and roughly chop. Wash chili pepper and cut into rings. Bring coconut milk with lemongrass, lime leaves and ginger to a boil. Add 2 tbsp fish sauce and simmer for 2 minutes over medium heat. Remove from heat. Add coriander, chili and lime juice; let steep covered for 5 minutes. Meanwhile soak gelatin in cold water. Strain the coconut broth through a fine sieve into another pot (keeping all solids in the sieve). Bring the strained broth to a quick boil, remove from heat and let the seafood gently simmer for about 5 minutes (do not cook!). Wash basil, shake dry, cut into strips and add. Add soaked gelatin and stir until fully dissolved. Season with fish sauce and cayenne pepper.

5. 5.

   Rinse molds cold and fill them with the coconut‑seafood soup. Refrigerate for at least 3 hours to set.