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Pork-Crab-Shrimp Thai Sausage
Pork Bean Curd Balls (Hor Jor)
The wrapper on these pork balls in made from bean curd, the filling a combination of pork, shrimp and crab. This is one of my favourite recipes! We first ate these in Hua Hin and the chef taught me to make them.
Hor Jor is a very popular drink snack in Thailand. Great party food for sure. Served with spicy green chile dipping sauce or plum sauce for a mild version.
2 ounces Crab Minced
2 ounces Shrimp Minced
7 ounces Pork Minced
1 Chopped Green Onion
2 tsp Chopped Garlic
2 tsp Cilantro Root, minced and pounded
1 Tsp Black Pepper
1/2 Tsp Salt
3 Tbs Flour
1 Tbs Cassava Starch Flour
1 Tbs White Wine
1 Tbs Light Soy Sauce
2 Eggs, lightly whisked
4-5 Sheets Dry Bean Curd
Cotton string, cut into 4" lengths
Olive oil spray
Place the pork, shrimp and crab in the bowl of a food processor and pulse to chop and blend.
Add the green onion, garlic, cilantro root, black pepper, salt, flour, cassava starch, white wine, eggs and light soy together and blend until thoroughly mixed to a coarse texture.
Soak the bean curd sheets in water for 20 to 35 seconds to soften.
Lay the bean curd sheets out flat. Spoon the pork-shrimp-crab mixture along the short side about 1/2" from the edge.
Gently roll up the bean curd sheet. You want to have this several layers thick to prevent breaking of the bean curd sheet.
Tie pieces of the string at regular lengths (1 1/2") to form balls.
Place in bamboo steamer. Spray olive oil to prevent sticking. Steam for 10 minutes. Remove and allow to rest and drain.
Fry the bean curd uncut sausage balls in a small amount of olive oil until they are golden brown and crisp.
Cut off the string, and cut through the bean curd at the string markings into balls.
Place on platter on lettuce leaves.
Serve with Green Chile sauce or Plum Sauce for a mild version. Additional lettuce leaves and tomato pieces complete the platter.
Variation: Chicken breast can be substituted for the pork
Green Chile Seafood Sauce
2 garlic cloves, thinly sliced
10 Thai bird chiles or 2 serrano chiles, stemmed and thinly sliced
Splenda Brown Sugar (equivalent to 3 tbs)
1/4 cup fresh lime juice
2 tablespoons water
2 tablespoons chopped cilantro
In a mortar, pound the garlic, chiles and 1/3 of the Splenda to a coarse paste; gradually add the remaining Splenda until pasty. Add the lime juice, the remaining 3 tablespoons of fish sauce and the water.
Stir in the chopped cilantro.
Date Palm sugar is normally used but the Brown Sugar Splenda works great for those limiting sugar intake.
Content copyright © 2013 by Mary-Anne Durkee. All rights reserved.
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