ห่อหมกกุ้งชุด

Origin

Hor Mok Kung Set is a traditional Southern Thai dish, particularly from Nakhon Si Thammarat and Surat Thani provinces. It was created to make use of marine resources and tropical fruits such as coconut. Wrapping and steaming in banana leaves helps preserve the rich aroma and intense flavor of the curry paste, influenced by Muslim and Chinese cultures in the region.

Characteristics and Flavor

Hor Mok Kung consists of small round parcels wrapped in banana leaves and steamed until cooked through. The outer surface turns golden yellow from coconut milk and curry paste, while the inner filling features fresh prawns mixed with coconut milk. The taste is well-balanced—spicy, slightly sweet, and fragrant with notes of kaffir lime leaves and turmeric. The richness of coconut milk melts smoothly in the mouth.

Ingredients

Fresh prawns 1 lb, coconut milk 1 cup, corn, tomato, kaffir lime leaves, young turmeric, dried chilies, garlic, banana leaves for wrapping

Serving Method

Remove Hor Mok Kung from the banana leaf and enjoy warm, served with steamed white rice or dipped in seafood sauce for enhanced flavor.

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