2 tablespoons of olive oil
3 cloves of garlic, minced
1 large onion (150g), finely chopped
3 large tomatoes (500g), diced
1 medium green pepper, diced
500g of surimi
2 tablespoons of ground coriander
2 tablespoons of ground parsley
1 small finger pepper, diced
2 teaspoons of salt
1 cup of coconut milk (240ml)
5 eggs (separated whites and yolks)
2 tablespoons of all-purpose flour
2 tablespoons of olive oil
3 cloves of garlic, minced
1 large onion (150g), finely chopped
3 large tomatoes (500g), diced
1 medium green pepper, diced
500g of surimi
2 tablespoons of ground coriander
2 tablespoons of ground parsley
1 small finger pepper, diced
2 teaspoons of salt
1 cup of coconut milk (240ml)
5 eggs (separated whites and yolks)
2 tablespoons of all-purpose flour
Preheat the oven to 350°F (medium-high)
In a medium frying pan, heat the olive oil over high heat
Add the garlic and onion and cook until softened (about 5 minutes)
Add the tomato, pepper, and surimi and cook for about 5 minutes
Add the coriander, parsley, finger pepper, salt, and coconut milk and cook, stirring occasionally, until the surimi is cooked through and tender (about 5 minutes)
Transfer to a 23cm x 33cm oval refrigerator dish. Reserve
In a blender, beat the egg whites until light and fluffy
Add the yolks and flour and blend until smooth
Spread over the reserved surimi
Bake in the preheated oven until lightly browned (about 20 minutes)
Serve immediately.
