Recipe

Baked Thai Tofu With Cucumber Relish Recipe


Print Recipe

Ingredients
  • 6 Lion head soup bowls
  • 25 g Poppy seeds
  • 500 g French puff pastry; rolled and cut into 6 "lids"
  • 1 pt Coconut milk
  • 100 g Mangetout cut into fine strips
  • 4 Dried apricots
  • 6 Tiger prawns
  • 100 g Chinese leaf cut into fine strips
  • 4 oz Oyster & shiitake mushrooms
  • 1 pt Double cream
  • 6 Spring onions; sliced diagonally
  • 25 g Fennel seeds
  • 8 Egg yolks
  • 2 pt Thai stock

Directions
  • Step #1 Mix the stock, milk & cream together, Spice up & taste.
  • Step #2 Mix the mushrooms, apricots, spring onions, Chinese leaf & mangetout together.
  • Step #3 Place a little of each in each bowl with a tiger prawn & cover with the stock.
  • Step #4 Brush each lid with egg yolk & stick on to each bowl.
  • Step #5 Brush the top of the lids with egg yolk & garnish with fennel and poppy seeds.
  • Step #6 bake this at 190C for 10-15 mins.
  • Step #7 --.
  • Enjoy the Baked Thai Tofu with Cucumber Relish recipe

Viewing Baked Thai Tofu with Cucumber Relish Receipe