Stuffed Eggs Thailand

4 large egg, at room temperature

4 tablespoons minced cooked pork

4 tablespoons finely chopped peeled prawns

1 teaspoon fish sauce

1 clove garlic, chopped

2 tablespoons chopped coriander leaves

finely ground black pepper

lettuce leaves, to serve

coriander sprigs, to garnish

Method :

1. Form 4 'nest' form aluminum foil to hold eggs upright.
2. Place in a steaming basket.
3. Cook eggs in pan of gently boiling water for 2 minutes; remove.
4. Carefully peel a small part or pointed end of eggs.
5. With the point of a slim, sharp knife, cut a small hold down through exposed white of each egg; reserve pieces of white that are removed.
6. Pour liquid egg yolk and white from egg into a small bowl.
7. Thoroughly mix in pork, prawns, fish sauce, garlic, coriander and pepper.
8. Carefully spoon into eggs and replace removed pieces of white.
9. Set steaming basket over a saucepan of boiling water and place gees, cut end uppermost, in foil 'nests'.
10. Cover basket and steam eggs for about 12 minutes.
11. When cool enough to handle, carefully peel off shells.
12. Serve whole or halved on lettuce leaves, garnished with coriander sprigs.

Serves 4

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