Steamed seafood parcels with coconut recipe | Recipe Wisdom

Ingredients

• ¾ cup (180 ml) coconut cream
• 1 teaspoon rice flour
• 4 oz (100 g) boneless white fish fillets, cut into thin slices
• 4 oz (100 g) fresh shrimp, peeled and deveined, cut into small pieces
• 4 oz (100 g) squid, cleaned and cut into tiny pieces
• 2 eggs, beaten
• 2 tablespoons fish sauce
• 1¼ cups (300 ml) coconut milk
• ½ cup (20 g) finely chopped Thai basil leaves (horapa)
• 2 tablespoons very thinly sliced kaffir lime leaves
• Coriander leaves (cilantro), to garnish
• 1 red finger-length chili, thinly sliced Banana leaf cups
• 2 in (5 cm) square