Appon's Thai Food Recipes

« Pork Bean Curd Balls ( Hory Jor ) | Main | Jack Fruit Ta Ko ( Ta Go Ka Noon ) »

Chilli Pork Wraps ( Kai Hur Mu Sup )

chilli-pork-wraps.jpg

The eggs should form a fine mesh around the filling, but try as hard as I could, I couldn't get it looking as good as the master chefs of Thailand can, when they make this dish for the King.

Ingredients
4 Eggs
400 Pork Mince with Fat
50 gms Shrimp Mince
50 gms Chopped Onions
2 Garlic Cloves
10 gms Coriander Root
1/3 Teaspoon Black Peppercorns
3 Tablespoons Light Soy Sauce
1 Tablespoon Sugar
A Little Oil
20 gms Coriander Leaves Chopped
5 Big Red Chillies Sliced

Preparation
1. Pound the garlic, coriander root and peppercorns together in a Thai mortar until they are finely ground.
2. Put a little oil in a frying pan, and preheat over a medium heat burner.
3. Fry the pounded garlic mixture in the oil for 5 seconds just to release the flavour.
4. Add the pork mince, shrimp mince, and sugar and fry for 1 minute until cooked.
5. Whip the eggs until frothy, put a flat frying pan over a low heat and add a little oil, then take off the heat.
6. For this we want to spread the mixture in lines, I used a spatula with 5 prongs. I dipped it in the eggs and drew the spatula across the pan to form 5 lines, then the other way to make a mesh. You can also you your fingers if the pan isn't too hot.
7. Cook very slowly and carefully.
8. Chop the coriander leaves and red chillies finely and mix into the pork.
9. Spoon the pork onto the mesh and fold over the edges to form a parcel.

Serve With
Fragrant Rice

Content Copyright 2004-2015 Khiewchanta.com. All rights reserved.

About

This page contains a single entry from the blog posted on July 17, 2006 12:42 PM.

The previous post in this blog was Pork Bean Curd Balls ( Hory Jor ).

The next post in this blog is Jack Fruit Ta Ko ( Ta Go Ka Noon ).

Many more can be found on the main index page or by looking through the archives.