Thai Steamed Seafood Curry in Coconut
Ingredients
1. 20 g Yamamori Mentsuyu Usukuchi (Shirodashi) (B-32)
2. 50 g Thai curry paste
3. 2 eggs
4. 200 g coconut milk
5. 10 g coconut palm sugar
6. 210 g mixed seafood
7. 50 g young coconut meat
8. Young coconut shells or containers, for steaming and serving

Method
1. Crack the eggs into a mixing bowl and whisk until smooth.
2. Add the Yamamori Mentsuyu Usukuchi (Shirodashi) (B-32), Thai curry paste, coconut milk, and coconut palm sugar. Whisk until the sugar has dissolved and the mixture is well combined.
3. Fold in the mixed seafood and young coconut meat until evenly distributed.
4. Divide the mixture among the prepared young coconut shells or containers.
5. Bring the water in a steamer to a boil. Carefully place the filled coconut shells or containers in the steamer.
6. Cover and steam over medium heat for 15–20 minutes, or until the custard is cooked through and firmly set.
7. Remove from the steamer, rest for a few minutes, and serve warm.