Stuffed Eggs
Eggs 6
Chicken 120 gm
Fish 200 gm
Garlic Crushed 2 clove
Thai Fish Sauce 2 tsp
Lemon Grass Ground 1/3 tsp
Coriander 1/4 tsp
Coconut 2 tsp
Plain Flour 150 gm
Coconut Milk 200 ml
Oil as required
Salt to taste
Black Pepper to taste
¤ Place the eggs in a pan of simmering water and bring to the boil for 10 minutes. Drain the eggs, crack the shells and cool under cold running water.
¤ Peel of the shells.
¤ Cut the eggs lengthways down the middle and scoop out the yolks.
¤ Place the yolks in a bowl with the chicken, fish, garlic, fish sauce, lemon grass, coriander and coconut.
¤ Season with salt and pepper and mix the ingredients together thoroughly.
¤ Divide the mixture into 10 equal portions, then fill each of the egg whites with the mixture.
¤ Whisk together the flour and enough coconut milk to make a thick coating batter, then season with salt and pepper. ¤ Heat a 10 cm/2 inch depth of oil in a large pan to 190 ⁰C. Dip each egg into the coconut batter, then shake off the excess.
¤ Fry the Eggs for about 5 minutes, turning occasionally, until golden brown. ¤ Remove with a draining spoon and drain on kitchen paper.
¤ Ingredients: ¤
Eggs 6
Chicken 120 gm
Fish 200 gm
Garlic Crushed 2 clove
Thai Fish Sauce 2 tsp
Lemon Grass Ground 1/3 tsp
Coriander 1/4 tsp
Coconut 2 tsp
Plain Flour 150 gm
Coconut Milk 200 ml
Oil as required
Salt to taste
Black Pepper to taste
¤ Method: ¤
¤ Place the eggs in a pan of simmering water and bring to the boil for 10 minutes. Drain the eggs, crack the shells and cool under cold running water.
¤ Peel of the shells.
¤ Cut the eggs lengthways down the middle and scoop out the yolks.
¤ Place the yolks in a bowl with the chicken, fish, garlic, fish sauce, lemon grass, coriander and coconut.
¤ Season with salt and pepper and mix the ingredients together thoroughly.
¤ Divide the mixture into 10 equal portions, then fill each of the egg whites with the mixture.
¤ Whisk together the flour and enough coconut milk to make a thick coating batter, then season with salt and pepper. ¤ Heat a 10 cm/2 inch depth of oil in a large pan to 190 ⁰C. Dip each egg into the coconut batter, then shake off the excess.
¤ Fry the Eggs for about 5 minutes, turning occasionally, until golden brown. ¤ Remove with a draining spoon and drain on kitchen paper.
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