Kai kwam

Kai kwam

Fried eggs stuffed with pork and seafood

By
From
The Complete Asian Cookbook
Serves
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
4 large eggs
70g raw prawns, chopped
70g crab meat, cooked
125g pork, cooked and chopped
1 tablespoon fresh coriander leaves, chopped
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon fish sauce
1-2 tablespoons thick coconut milk
oil, for deep-frying

Batter

Quantity Ingredient
75g plain flour
2 teaspoons oil
1/4 teaspoon salt

Method

  1. Put the eggs in a saucepan of cold water and bring slowly to the boil, stirring frequently with a wooden spoon, and being careful not to crack the shells, then reduce the heat to a simmer. Keep stirring until the eggs have been simmering for 3 minutes. This helps centre the yolks, leaving an even layer of white all around, which in turn makes the eggs easier to fill. Simmer for 12 minutes, or until hard-boiled, then run cold water into the pan to cool the eggs quickly.
  2. Peel the eggs and cut in halves lengthways. Scoop the yolks into a bowl and mash thoroughly with a fork. Add the prawn, crab meat, pork, coriander leaves, pepper, salt and fish sauce. Mix well, then add as much of the coconut milk as the mixture will take and still hold its shape. Divide the yolk mixture into eight equal portions and fill the egg whites, shaping the filling into a dome so it takes the shape of a whole egg.
  3. To make the batter, mix together the flour, oil, salt and 125 ml lukewarm water until smooth.
  4. Heat the oil in a large heavy-based saucepan over medium heat. Dip each egg into the batter, filling side down. When the oil is hot, deep-fry the eggs for 3 minutes, or until golden brown. Drain on paper towel and serve warm or cold.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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