[CH] What to do with the eggs.
Steve M Duddy (timetiles@icon.co.za)
Tue, 25 Apr 2000 00:02:52 +0200
I can recommend this with absolute confidence. A real "Party Trick". You
can never make enough.
1/2 cup all-purpose flour
1/2 cup water
2 teaspoons vegetable oil
1/2 teaspoon salt
8 eggs, hardcooked, peeled, halved, yolks and whites separated
1 cup cooked crab meat
1 cup ground pork, cooked
1 tablespoon coriander leaves, finely chopped
1 teaspoon chopped chiles (your choice, as much as you want really, although
this is a nuance fragrant dish)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon granulated sugar
1 tablespoon fish sauce (Nam Pla) -Anchovy sauce works too.
2 tablespoons coconut "Cream" -Substitute evaporated milk if necessary.
Oil for deep frying
In a bowl, mix together the flour, water, oil and salt, beating into a
smooth batter. Set aside.
Scoop the egg yolks into another bowl and mash with a fork adding the
crabmeat, pork, coriander leaves, pepper, salt, sugar, chiles and fish
sauce. Mix together well, pouring in the coconut "Cream" to bind.
Fill each egg halve with the crab/pork mixture, mounding and forming into a
whole egg shape.
Heat the deep-frying oil in a wok (or pan) to 375F. Remember, you mustn't
overcrowd them in the frying. Dip each egg shape in the batter and deep-fry
until golden brown and blistered. When you initially introduce them into
the oil, begin frying them filling side down.
Drain on paper towels and serve.
Courtesy of Jennifer Brennan, The original Thai cookbook, with amendments by
myself.
Steve
The Wilderness