Spicy and Sour Steamed eggs

Spicy and Sour Steamed egg in Thai called “Kung Neung Khai Rod Seap”

  • 200 g. white prawns
  • 2 eggs
  • 1 tsp. chopped chilles.
  • 1 tbsp. coriander leaves
  • 1 tbsp. chopped garlic
  • 2 tbsp. fish sauce
  • 2 tbsp. lime juice

  • Wash shell and remove the shells and the heads but leave the tail fins in place.
  • Cut them open along the back and remove the vein.
  • Put the chillies, garlic, lime juice, fish sauce in a bowl and stir to mix and set aside.
  • Break the eggs into a mixing bowl and beat just enough to break the yolks.
  • Divide the beten egg, putting some into each of several small bowls.
  • After the water in the steamer on medium heat has begun boiling and then put the eggs into the steamer.
  • When the egg is almost done just put one prawn into each cup. When done remove from the heat.
  • Pour some of the sauce from step 2 into each cup and sprinkle with the coriander leaves and serve.