| Kai Ni Hin |
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Kai Ni Hin thai eggs Ingredients 10 quail eggs 1 tbsp red curry paste 40 gr minced meat 40 gr minced fish 25 gr long beans (chopped) 5 kaffir lime leaves 1 tsp salt 1 egg 2 tbsp rice flour water oil preperation Heat in a pan the water and boil the quail eggs for 9 minutes and drop the eggs into cold water. Pound or grind the minced meat, the minced fisj, the curry paste, the egg, the salt and the rice flour into a thick paste mixture. Cut the long beans and the kaffir lime leaves very thinly and mix it through the paste mixture. Put the mixture around an egg to form a ball. Heat in a wok the oil and deep fry the balls for 5 minutes. Serve with sweet chili sauce (see recipe)
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