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Stuffed Eggs Thailand Recipes
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Ingredients : |
4
4
tablespoons
4
tablespoons
1 teaspoon
1
2
tablespoons |
large egg,
at room temperature
minced
cooked pork
finely
chopped peeled prawns
fish sauce
clove
garlic, chopped
chopped
coriander leaves
finely
ground black pepper
lettuce
leaves, to serve
coriander
sprigs, to garnish |
Method :
- Form 4 'nest' form aluminum foil
to hold eggs upright.
- Place in a steaming basket.
- Cook eggs in pan of gently boiling
water for 2 minutes; remove.
- Carefully peel a small part or
pointed end of eggs.
- With the point of a slim, sharp
knife, cut a small hold down through exposed white of each egg;
reserve pieces of white that are removed.
- Pour liquid egg yolk and white
from egg into a small bowl.
- Thoroughly mix in pork, prawns,
fish sauce, garlic, coriander and pepper.
- Carefully spoon into eggs and
replace removed pieces of white.
- Set steaming basket over a
saucepan of boiling water and place gees, cut end uppermost, in foil
'nests'.
- Cover basket and steam eggs for
about 12 minutes.
- When cool enough to handle,
carefully peel off shells.
- Serve whole or halved on lettuce
leaves, garnished with coriander sprigs.
Serves 4
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