Description
The luxurious version of Hor Mok. A rich seafood (shrimp, squid, crab) curry mousse steamed directly inside a whole young coconut shell, absorbing its sweet water and flesh.
Restaurants serving Hor Mok Talay Maprao Orn
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mixed seafood(Shrimp/Squid)
- Whole young coconut
- Red curry paste
- Coconut milk
- Egg
Instructions
- Chop top off young coconut, drain water.
- Make mousse with seafood, curry paste, milk, egg.
- Pour into coconut shell, steam whole.
Learn more Spice, substitutes, tips
Key spices
Coconut sweetness、Red curry paste
Substitutes at Japanese supermarkets
(Difficult to replicate presentation in Japan)
Pairing
White Rice
Trivia
[Trivia] Massive visual impact, a signature of high-end Thai spots. Steaming in the shell transfers sweet coconut aroma much more directly than banana leaves.
Eating tips & etiquette
Use a spoon to scrape the 'soft jelly-like coconut flesh' from the inside of the shell, mixing it into the spicy seafood mousse.
Allergen
Shrimp/Crab/Squid, Egg, Fish