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In the old town wanderings, I tucked into a bold, street-side bite that echoed the Northern night markets and carried the aroma of crab paste from a bustling stall. This home-style Hor Mok Pu emerged in a simple kitchen as a recreation, its shell-cradled curry steamed to a silky hush while I tasted travel and memory in every spoonful.
”Lightly sauté galangal, lemongrass, coriander stems and red chili in 1 tsp oil until fragrant (30–45 sec).
In a bowl, beat eggs with coconut milk, fish sauce, palm sugar and salt until smooth.
Stir in sautéed aromatics, curry paste and crab meat; mix gently to keep some crab texture.
Spoon mixture into halved crab shells or small ramekins, filling almost to top.
Steam shells over simmering water for 12–15 minutes until set and slightly puffed.
Optional: quick char with a kitchen torch or under broiler for 30–60 sec for light browning.
Serve warm with sliced cucumber and tomato; adjust seasoning with extra fish sauce if needed.
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