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Haw Mok Thalay – Steamed Seafood Cakes Recipe

Haw Mok Thalay - Steamed Seafood Cakes Recipe

Haw Mok Thalay – Steamed Seafood Cakes Recipe

A universally popular dish well worth the time needed to prepare it, this mixture of seafood, coconut milk and seasonings is steamed in small cups made of banana leaf. It is possible to use aluminium foil or small cupcake tins or small heatproof bowls instead. Rather than a number of small cakes, you can also make one large cake about 1 in (3 cm) thick, in an 8 x 8 in (20 x 20 cm) heatproof cake or brownie dish, and then slice it into squares for serving.

Ingredients :

  • 3/4 cup (180 ml) coconut cream
  • 1 teaspoon rice flour
  • 4 oz (100 g) boneless white fish fillets, cut into thin slices
  • 4 oz (100 g) fresh shrimp or prawns, peeled and deveined, cut into small pieces
  • 4 oz (100 g) squid, cleaned and cut into tiny pieces
  • 2 eggs, beaten
  • 2 tablespoons fish sauce
  • 11/cups (300 ml) coconut milk
  • 1/2 cup (20 g) finely chopped Thai basil leaves (horapa)
  • 2 tablespoons very thinly sliced kaffir lime leaves
  • Coriander leaves (cilantro) to garnish
  • 1 thinly sliced red chili
  • Banana leaf cups 2 in (5 cm) square (see instructions below) or heatproof cake pan

Spice Paste

  • 10-15 dried chilies, slit open lengthwise, deseeded and soaked in water
  • 3 cloves garlic
  • 4 slices galangal
  • 1 teaspoon grated kaffir lime rind
  • 2 teaspoons chopped cilantro root
  • 5 black peppercorns
  • 1/2 teaspoon salt
  • 1 teaspoon dried shrimp paste, roasted
  • 1 teaspoon chopped krachai (optional)

Method :

  1. Mix coconut cream with the rice flour and bring to the boil, stirring until thickened. Remove from the heat and set aside to cool for topping.
  2. Grind the Spice Paste ingredients in a blender or a mortar and pestle. Mix the Spice Paste with the fish, shrimp, squid, egg and fish sauce. Then add the coconut milk, a little at a time. Add half the basil and kaffir lime leaves and mix in.
  3. Place one of the remaining basil leaves in the bottom of each cup or at the bottom of a heatproof baking dish, fill with the seafood mixture, cover and steam for 15 minutes.
  4. Remove the cups from the steamer, and top each one with a little of the boiled coconut cream, coriander leaves, kaffir lime leaf and sliced chili.
  5. Return to the steamer, cook for 1 more minute, then remove from the steamer.

Note : If you cannot obtain rice flour, you can make rice flour from rice by following the recipe on page 32, or substitute with sifted wheat flour.

Serves 6 Preparation time : 40 mins
Cooking time 25 mins

Haw Mok Thalay - Steamed Seafood Cakes - Step 1

To make the banana leaf cups, cut out two circles 4 in (10 cm) in diameter from banana leaf.

Haw Mok Thalay - Steamed Seafood Cakes - Step 2

Placing one circle on top of the other, make a fold along the outer edges of the circles and secure it with a toothpick.

Haw Mok Thalay - Steamed Seafood Cakes - Step 3

Make 3 more folds equal distance apart and secure with toothpicks.


Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren


See also Thailand Cooking “Krathong Thong – Crispy Shells with Minced Chicken Recipe”