Egg Nests Thailand Recipe

Egg Nests Thailand Recipes

Ingredients :

1 tablespoon


1/2 teaspoon

1 tablespoon


115 g

115 g

2 teaspoons

3 tablespoons




chopped coriander roots

clove garlic, chopped

black peppercorns, cracked

groundnut (peanut) oil

small onion, finely chopped

lean pork, very finely chopped

raw peeled prawns, chopped

fish sauce

vegetable oil


fresh red chilies, seeded and cut into fine strips

coriander leaves

coriander sprigs, to garnish

Method :

Using a pestle and mortar, pound together coriander roots, garlic and peppercorns. In a wok, heat groundnut oil, add peppercorn mixture and onion and stir fry for 1 minute. Add pork, stir fry for 1 minute, then stir in prawns for 45 seconds. Quickly stir in fish sauce, then transfer mixture to a bowl. Using absorbent kitchen paper, wipe out wok. Add vegetable oil to wok and place over medium heat. In a small bowl, beat eggs. Spoon egg into a cone of nonstick baking parchment with a very small hole in pointed end. Move cone above surface of pan, so trial of egg flows on to it and sets in threads. Quickly repeat, moving in another direction directly over threads. Repeat until there are 4 crisscrossing layers of egg. Using spatula, transfer nest to absorbent kitchen paper. Repeat with remaining egg to make more nests.

Place nests with flat side facing downwards. Place 2 strips of chili to form a cross on each nest. Top with coriander leaves, then about 1 tablespoon of pork mixture. Fold nests over filling, turn over and arrange on serving plate. Garnish with coriander sprigs.

Serves 4

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