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BC Spot Prawn recipes by top chefs. 

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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!




  • 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, rehyrdated 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:

  • Peel the spot prawns, and set the shell aside for the stock.

  • In a pan, heat the oil on medium heat. Add the peeled garlic, cracked whole. 

  • Add one whole chopped guajillo chilli

  • Add spot prawn shells when the oil starts to bubble. 

  • The oil will turn orange after bubbling. 

  • Set aside and let cool. 


Instructions for Chilli Oil:

  • 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.

  • 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.

  • Crack eggs in separate bowl and stir.

  • Add eggs slowly to the mousse slowly. Mix thoroughly.

  • Add fish sauce and white pepper. 

  • Sprinkle micro fine Makrut lime leaves and torn Basil leaves

​To Cook: 

  • In a large bowl, add 2-3 cups of water. Heat on medium. 

  • Add a few cups of the mousse to a bowl and let steam for a few minutes until the sides start to rise.

  • Add spot prawns to the mousse and let steam for a few more minutes. 

  • The mousse will be set and the prawns will be cooked.

  • Garnish with coconut cream, chilli oil, basil leaves.

  • Serve and enjoy! 


Watch the video here!
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