Thai Fish Mini Muffins With Coconut & Tuna |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Yummy mini thai fish muffins that tast GREAT! I serve these as starters or just finger food - everybody asks for the recipe so here it is enjoy. So easy to make...... Ingredients:
1 (13 1/2 ounce) can coconut milk |
450 g tuna in brine |
120 g rice vermicelli |
1 tablespoon thai curry paste (any) |
3 large eggs |
1 tablespoon curry powder |
1 red onion |
2 garlic cloves (minced) |
1 fresh chili pepper |
1 teaspoon grated fresh ginger |
1/2 cup of chopped fresh coriander |
Directions:
1. Fry off the onion, ginger, chilli and garlic.
2. Put rice vermicelli into a large bowl and pour over boiling water - leave until soft then drain. Cut up into small pieces with scissors.
3. In a very large bowl put in the two cans of tuna drained, vermicelli, onions, garlic, chili and ginger, 3 eggs, curry past and powder and finally the coconut milk. Mix all up together.
4. Preheat oven to 200c grease small muffin tin and spoon mixture into each section to the top. Cook until muffin springs back. Ease out of tin and leave to cool. Serve with a bowl of sweet chilli sauce as a dip YUM!
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