Hor Mok Ma Prow Awn Recipe

[Keith_]

Hello, flavor adventurers! Let's transport our taste buds to the tropics with Hor Mok Ma Prow Awn, a luscious Thai steamed fish custard served in a young coconut. This elegant dish combines the rich flavors of coconut and aromatic herbs with tender fish, creating a memorable culinary experience. Let's dive into this exotic recipe together!

Ingredients:​

• 400g fish fillet (such as snapper or tilapia), cut into bite-sized pieces
• 1 cup coconut cream
• 1 cup coconut milk
• 2 eggs
• 2-3 kaffir lime leaves, finely sliced
• 1 tablespoon red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2-3 young coconuts, tops cut off and meat scooped out (reserve the coconut water and meat)
• Fresh basil leaves, for garnish
• Red chili, thinly sliced, for garnish (optional)

Instructions:​

1. Prepare the Coconut Cups:
   • Carefully cut the tops off the young coconuts and scoop out the meat, leaving the shells intact. Reserve the coconut meat and water for later use.
2. Make the Curry Mixture:
   • In a large bowl, combine the coconut cream, coconut milk, red curry paste, fish sauce, and palm sugar. Mix until the paste and sugar are fully dissolved.
3. Add the Fish and Eggs:
   • Beat the eggs and add them to the curry mixture. Stir in the fish pieces and finely sliced kaffir lime leaves.
4. Fill the Coconuts:
   • Divide the curry and fish mixture evenly among the prepared coconut shells. If the mixture is too thick, you can add a bit of the reserved coconut water to reach the desired consistency.
5. Steam the Custard:
   • Place the filled coconut shells in a steamer and steam over medium heat for about 20-30 minutes, or until the fish is cooked through and the custard is set.
6. Garnish and Serve:
   • Remove the steamed fish custard from the steamer. Garnish with fresh basil leaves and thinly sliced red chili, if using.

Serving Suggestion:​

• Serve Hor Mok Ma Prow Awn hot, straight from the coconut shell. This dish is perfect as a show-stopping appetizer or a luxurious main course. The combination of tender fish, creamy custard, and the aromatic flavors of coconut and curry will leave your guests in awe.

Delight in the exotic flavors of Hor Mok Ma Prow Awn and bring the taste of Thailand to your table. Share your culinary adventures with us in the comments below!

 

[Horton]

Hello, flavor adventurers! Let's transport our taste buds to the tropics with Hor Mok Ma Prow Awn, a luscious Thai steamed fish custard served in a young coconut. This elegant dish combines the rich flavors of coconut and aromatic herbs with tender fish, creating a memorable culinary experience. Let's dive into this exotic recipe together!
View attachment 4370

Ingredients:​

• 400g fish fillet (such as snapper or tilapia), cut into bite-sized pieces
• 1 cup coconut cream
• 1 cup coconut milk
• 2 eggs
• 2-3 kaffir lime leaves, finely sliced
• 1 tablespoon red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2-3 young coconuts, tops cut off and meat scooped out (reserve the coconut water and meat)
• Fresh basil leaves, for garnish
• Red chili, thinly sliced, for garnish (optional)

Instructions:​

1. Prepare the Coconut Cups:
   • Carefully cut the tops off the young coconuts and scoop out the meat, leaving the shells intact. Reserve the coconut meat and water for later use.
2. Make the Curry Mixture:
   • In a large bowl, combine the coconut cream, coconut milk, red curry paste, fish sauce, and palm sugar. Mix until the paste and sugar are fully dissolved.
3. Add the Fish and Eggs:
   • Beat the eggs and add them to the curry mixture. Stir in the fish pieces and finely sliced kaffir lime leaves.
4. Fill the Coconuts:
   • Divide the curry and fish mixture evenly among the prepared coconut shells. If the mixture is too thick, you can add a bit of the reserved coconut water to reach the desired consistency.
5. Steam the Custard:
   • Place the filled coconut shells in a steamer and steam over medium heat for about 20-30 minutes, or until the fish is cooked through and the custard is set.
6. Garnish and Serve:
   • Remove the steamed fish custard from the steamer. Garnish with fresh basil leaves and thinly sliced red chili, if using.

Serving Suggestion:​

• Serve Hor Mok Ma Prow Awn hot, straight from the coconut shell. This dish is perfect as a show-stopping appetizer or a luxurious main course. The combination of tender fish, creamy custard, and the aromatic flavors of coconut and curry will leave your guests in awe.

Delight in the exotic flavors of Hor Mok Ma Prow Awn and bring the taste of Thailand to your table. Share your culinary adventures with us in the comments below!

I've been looking for a good Hor Mok Ma Prow Awn recipe! This one looks amazing. Definitely going to try it this weekend.