(Kai Kwam)
Ingredients:
4 large eggs
1/2 cup chopped raw prawns
1/2 cup cooked crab meat
1/2 cup chopped cooked pork
1 teaspoon chopped fresh coriander leaves
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon fish sauce
1-2 tablespoons thick coconut milk
Batter:1/2 cup plain flour
1/2 cup tepid water
2 teaspoons oil
1/4 teaspoon salt
Cooking Procedure:
Put eggs in a pan of cold water and bring slowly to the boil, stirring frequently with a wooden spoon. and being careful not to crack the shells. Keep stirring until the eggs have been simmering for 3 minutes. This helps centre the yolks, leaving an even layer of white all around and making the eggs easy to fill. Simmer for 12 minutes or until hard boiled, then run cold water into the pan to cool the eggs quickly. Shell and cut in halves lengthways.
Scoop out the yolks into a medium-size bowl and mash thoroughly with a fork. Add prawns, crab meat and pork. coriander leaves, pepper, salt and fish sauce. Mix well, then add as much of the coconut milk as the mixture will take without getting too moist.
Divide the yolk mixture into 8 equal portions and fill the egg whites, shaping filling to a rounded shape so that it looks like a whole egg. Dip in hatter and fry in deep hot oil for 3 minutes or until golden brown. Keep filling downwards in the oil when frying. Drain on absorbent paper and serve warm or cold.
Batter: Mix together flour, water, oil and salt, beating with a wooden spoon until smooth.
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