On one of our trips to Hua Hin a very special seaside venue we fell in love with a delectable seafood sausage called Hor Jor. It is served with a spicy-sweet dipping sauce and is simply amazing. I might mention the King of Thailand now resides in Hua Hin and I am sure he enjoys the abundant fresh seafood and beauty of this area. The pristine 10 kilometer long white sand beach of Hua Hin is one of the most beautiful in the world!

I think it is perhaps originally Chinese in origin as many Thai dishes were brought along with Chinese immigrants years ago. The Chinese then began to utilize local ingredients and spices with their old recipes much as the Strait's Chinese have done in Penang for Nonya style dishes.

I have played with this basic recipe alter the ratio of ingredients. I encourage you to do the same. Remember recipes are only a guideline, be creative, and cook to your taste!

Pork-Crab-Shrimp Thai Sausage
The wrapper on these pork-crab-shrimp sausage balls is made from bean curd. The sausage balls are made of a mixture of pork, shrimp and crab that is wrapped in the bean curd sheet and tied with string. The string is steamed, and then cut and the sausage balls are then deep fried. In some versions I have eaten Hor Jor were deep fried twice and never steamed and some were mainly crab, some shrimp and a little pork.

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