Coconut with seafood and spices
- 2 Coconuts
- 300 g of frozen seafood (squid, prawns, mussels, dried, fish, squid)
- 1 egg
- 300g Asian curry noodles
- 250ml coconut milk
- 4 lemon leaves
- 3 tbsp. fish sauce
- 1 C. sesame oil
- 1 C. sunflower oil
- 1 lemon
- 2 bird peppers
- 2 tbsp. coriander
Preparation 30 mins
Cooking 15 mins
Open the coconuts at the level of 3/4 at the top and keep the hat then keep the juice: 1/4 for the preparation and the rest to accompany the preparation.
Add sesame oil and sunflower oil to a hot skillet, then brown the seafood in this skillet. Add 1/4 of the coconut juice and let reduce for 3 minutes. Then add the coconut milk, lemon leaves, coriander, juice of half a lemon, Thai noodles, fish sauce and halved bird peppers.
How to chop your herbs?
Let reduce and simmer.
Preheat the oven to 200 degrees for 10 minutes.
In a bowl, crack an egg and mix, then add it to the pan.
Add the mixture to each of the two coconuts equally.
Bake at 200 degrees for 5 minutes.
Season to your taste. Be careful not to add too much pepper.