Moo Yor Ping – Grilled Moo Yor Skewers with Nam Jim Seafood
At Thai markets, Moo Yor is cut lengthwise into strips, skewered, and grilled over charcoal. It pairs perfectly with a fresh, spicy dip.
Our green Nam Jim Seafood with lime, garlic, and green chilies is ideal, as its tanginess complements the mild peppery notes of the Moo Yoo Pfeffer.
Ingredients for approx. 4 skewers of Moo Yor Ping
Preparation time: approx. 15 minutes
| Moo Yoo Pfeffer | 250 g |
| Wooden skewers, soaked in water for 30 minutes | 6 |
| Neutral oil | 1 tbsp |
| Oyster sauce (optional, for extra shine) | 1 tsp |
| Coriander | a few sprigs |
| Nam Jim Seafood – Thai Seafood Dip | for dipping |
Grilling Instructions for Moo Yor Ping
- Peel the sausage and cut it lengthwise into strips approx. 1.5 cm thick. Skewer each strip lengthwise.
- Mix the oil and oyster sauce, then lightly brush the skewers with the mixture.
- Grill over medium to high direct heat for 2–3 minutes per side until distinct grill marks appear. Moo Yor is already cooked and only needs color and a roasted flavor.
In a grill pan: Cook over high heat for 2 minutes per side.
Serving Suggestions
Arrange the skewers on a banana leaf or plate, sprinkle with coriander, and serve Nam Jim Seafood in a small bowl. Dip the skewers into the sauce rather than pouring it over them to keep the surface crispy.
Enjoy your meal, from your Yak Thai team.
