Steamed Spot Prawn Curry

Also known as, Hor Mok, it is is a delicate steamed curry, almost like a custard. It works really well with any seafood, but spot prawns are extra delicious!


  • 1/2 pound spot prawn tails, peeled, reserve the shells
  • 3/4 cup of Red curry paste
  • 3/4 cup coconut cream at room temperature 
  • 3 tbsp chicken stock
  • 3  cloves garlic
  • 1 cup canola oil
  • 1 dried guajillo chilli, rehydrated in water 
  • 3 eggs
  • 1-2 tsp of granulated sugar
  • 2 tsp fish sauce
  • 1 Tbsp finely julienned Makrut lime leaves,
  • 30 fresh Thai basil leaves
  • deseeded and julienned red Thai bird’s eye chillies to garnish
  • white pepper


Instructions for Chilli Oil:
  1. Peel the spot prawns, and set the shell aside for the stock.
  2. In a pan, heat the oil on medium heat. Add the peeled garlic, cracked whole. 
  3. Add one whole chopped guajillo chilli
  4. Add spot prawn shells when the oil starts to bubble. 
  5. The oil will turn orange after bubbling. 
  6. Set aside and let cool. 


Instructions for the curry:

  1. In a medium bowl, place the red curry paste. Add the coconut cream in a slow and steady stream while stirring continuously in one direction to ensure even mixing until fully incorporated.
  2. Having the coconut cream at room temperature is key; if the cream is too cold it will clump up and cause the mousse to split.
  3. Crack eggs in separate bowl and stir.
  4. Add eggs slowly to the mousse slowly. Mix thoroughly.
  5. Add fish sauce and white pepper. 
  6. Sprinkle micro fine Makrut lime leaves and torn Basil leaves
  7. In a large bowl, add 2-3 cups of water. Heat on medium. 
  8. Add a few cups of the mousse to a bowl and let steam for a few minutes until the sides start to rise.
  9. Add spot prawns to the mousse and let steam for a few more minutes. 
  10. The mousse will be set and the prawns will be cooked.
  11. Garnish with coconut cream, chilli oil, basil leaves.
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