Khao Kriab Pak Mor Salmon Mousse

Instructions

1. 1

   Prepare the salmon mousse: Roughly chop the salmon fillet and place it in a food processor along with coconut milk, fish sauce, lime juice, cilantro stems, garlic cloves, and white peppercorns. Process until smooth and creamy. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.

   ~40 min
2. 2

   Prepare the rice dumpling wrappers: In a saucepan, whisk together rice flour, tapioca starch, and water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, translucent paste. Remove from heat and stir in the vegetable oil.

   ~15 min
3. 3

   Allow the rice paste to cool slightly until it's manageable to handle.

   ~10 min
4. 4

   Assemble the dumplings: Lightly oil your hands. Take a small portion of the rice paste (about 1 tablespoon) and flatten it into a thin circle on a piece of parchment paper. Place about 1 teaspoon of the chilled salmon mousse in the center of the rice circle. Carefully bring the edges of the rice wrapper together and pinch to seal, forming a small pouch. Repeat until all the mousse and rice paste are used.

   ~25 min
5. 5

   Steam the dumplings: Line your bamboo steamer baskets with parchment paper. Arrange the assembled dumplings in the steamer baskets, ensuring they don't touch. Steam over boiling water for 8-10 minutes, or until the wrappers are translucent and the mousse is heated through.

   ~15 min
6. 6

   Serve immediately, garnished with fried shallots and fresh cilantro leaves.

   ~5 min