Hor Mok Talay

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

Baked Seafood Mousse

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

Asia
Thailand
Starter
Fish course
Pescatarian
Gluten-free
Spicy
South East Asia

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