Kai Ni Hin
thai eggs

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

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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