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Thai   -   Stuffed Eggs Pratoom (Kai Kwam Pratoom)   adapted from The Original Thai Cookbook by Jennifer Brennan

  • 1/2 Cup All-Purpose Flour
  • 1/2 Cup Water
  • 2 Teaspoons Olive Oil
  • 1/2 Teaspoon Salt
  • 8 Medium Hard-Boiled Egg -- halved and separated
  • 1 Cup Crabmeat -- cooked
  • 1 Cup Ground Pork -- cooked
  • 1 Tablespoon Cilantro -- finely chopped
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1 Tablespoon Fish Sauce
  • 2 Tablespoons Coconut Milk
  • Oil -- for frying
Directions In a bowl, mix together the flour, water, oil and salt, beating it into a smooth batter. Set aside. Scoop the egg yolks into another bowl and mash with a fork, add the crabmeat, pork, cilantro, pepper, salt, sugar, and fish sauce. Mix together well, pouring in the coconut milk to bind it. Fill the egg halves with crab mixture mounding and forming into the shape of an egg. Heat the oil and dip each egg shape in the batter and deep-fry until golden brown and blistered. Remove, drain on paper towels and serve.
Serves 4
Time to Make 0:00

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