BC Spot Prawn recipes by top chefs.
BC SPOT PRAWN HOR MOK BY CHEF ANGUS AN
Ingredients:
1/2 pound spot prawn tails, peeled, reserve the shells
Hor Mok is a delicate steamed curry, almost like a custard. It works really well with any seafood, but spot prawns are extra delicious!
Ingredients:
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3/4 cup of Red curry paste
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3/4 cup coconut cream at room temperature
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3 tbsp chicken stock
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3 cloves garlic
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1 cup canola oil
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1 dried guajillo chilli, rehyrdated in water
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3 eggs
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1-2 tsp of granulated sugar
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2 tsp fish sauce
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1 Tbsp finely julienned Makrut lime leaves,
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30 fresh Thai basil leaves
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deseeded and julienned red Thai bird’s eye chillies to garnish
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white pepper
Instructions for Chilli Oil:
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Peel the spot prawns, and set the shell aside for the stock.
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In a pan, heat the oil on medium heat. Add the peeled garlic, cracked whole.
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Add one whole chopped guajillo chilli
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Add spot prawn shells when the oil starts to bubble.
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The oil will turn orange after bubbling.
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Set aside and let cool.
Instructions for Chilli Oil:
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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.
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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.
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Crack eggs in separate bowl and stir.
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Add eggs slowly to the mousse slowly. Mix thoroughly.
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Add fish sauce and white pepper.
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Sprinkle micro fine Makrut lime leaves and torn Basil leaves
To Cook:
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In a large bowl, add 2-3 cups of water. Heat on medium.
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Add a few cups of the mousse to a bowl and let steam for a few minutes until the sides start to rise.
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Add spot prawns to the mousse and let steam for a few more minutes.
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The mousse will be set and the prawns will be cooked.
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Garnish with coconut cream, chilli oil, basil leaves.
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Serve and enjoy!
Watch the video here!
