Name: Hor Mok Talay (Baked Seafood Mousse)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 1 tablespoon chopped palm sugar or brown sugar; 100 g fish fillet, cut into small pieces; 2 tablespoons fish sauce (nam pla); 1 teaspoon lesser ginger (kra chai), peeled and sliced; 15 cloves garlic, peeled; 12 mussels, steamed; 3 stalks lemongrass, ends trimmed and finely sliced; 5 kaffir lime leaves, finely sliced; banana leaves and aluminium foil, as needed; 250 g cabbage, shredded and blanched; 6 shallots, peeled; 1¾ cups (435 ml) water; 100 g prawns, small, peeled and deveined; 2 red chillies, finely sliced; 1 teaspoon dried prawn paste (gapi), roasted and crumbled; 1 coriander root; 3.5-cm knob galangal, peeled and sliced; 10 red chillies, seeded; 500 g grated coconut; 2 eggs, beaten; 100 g crabmeat, shredded; 2 sprigs Thai sweet basil (bai horapa), stalks discarded

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

This is another version of hor mok but prepared with a variety of seafood and baked, not steamed. This easy-to-prepare dish can be put together in a snap. It would be an excellent addition to a barbecue.

Ingredients

banana leaves and aluminium foil, as needed
5 kaffir lime leaves, finely sliced
2 red chillies, finely sliced

Method

Prepare the boiled coconut cream. Combine the water and grated coconut. Squeeze through a muslin cloth to obtain the coconut cream. Bring the coconut cream to a boil in a pot. Let boil until it separates and the milk is reduced to 1 cup (250