Thai Stuffed Eggs ( Kai Song Kreung ) |
Serves : 6
Preparation time : 20 minutes
Ingredients :
6 hard-boiled eggs
60g chicken
60g shelled prawns ( shrimps )
1 tablespoon minced ( ground ), peeled garlic
1 teaspoon ground white pepper
2 tablespoon fish sauce ( nam pla )
2 tablespoon cornflour ( cornstarch )
1 teaspoon sugar
1 tablespoon finely chopped coriander roots
2 sprigs coriander leaves ( cilantro )
1 red chilli, cut into rings
435ml cookign oil
2 tomatoes, sliced into rings
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Method :
- Halve the eggs lengthways with shell still intact. Scoop out the yolks and keep aside the egg white casings.
- Mix eggs yolks, chicken, prawns( shrimps ), garlic, pepper, fish sauce, cornflour ( cornstarch ), sugar and coriander roots into a smooth paste.
- Stuff egg white casings with the past then spread evenly. Repeat until all the ingredients are used up.
- Fry the stuffed eggs over medium heat for about 8 minutes or until slightly brown. Drain and cool, remove shells. Garnish with red chilli and coriander leaves (cilantro).
- Serve on a bed of lettuce leaves and tomatoes.
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