Wednesday, January 21, 2009


This is called Kung Neung Khai Seap in Thailand. One of Thai side dishes. I always have this when I ate out in Thailand.So all my co-workers called me Kung Neung Khai Seap. The chilli sauce makes the steamed egg taste different.It is sweet, sour and spicy.
200 grams white prawns
1tbsp. chopped garlic
1 tbsp. pickled garlic
1tsp. suger
2tbsp. fish sauce
1 tsp chopped chilli
1tbsps. coriander leaves
2tbsp. lime juice
1/2tsp.chicken broth mix
1.Remove the shell of prawns and the heads but leave the tail . Cut them open the back and remove the vein and set side.
2.Put all ingredients in a bowl and stir to mix and set a side.
3.Put some water in the steamer on the medium heat and leave it boil.
Break the eggs into the mixing bowl and beat just enough to break the yolks.Then putting some into each of several small bowls or big bowl ( as you like).After the water in the seamer begun boiling put the egg cups in to the steamer .When the egg cups are almost done, put one prawn in to each cup. When it done remove from the steamer.
4.Pour some of the sauce from step 2 into each cup, and serve in hot.

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