Chopped Pork & Prawn Egg Wraps (Laa Tieng)
Chopped Pork & Prawn Egg Wraps (Laa Tieng)
Savor this tasty Thai snack recipe by Phol Tantasathien.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 30 minutes
  • Yield 12 servings
  • 4 Eggs
  • 150 grams Pork, chopped
  • 50 grams Prawns, peeled and chopped
  • 2 Coriander Roots
  • 4 cloves Garlic
  • ½ teaspoon White Peppercorn
  • 60 grams Roasted Peanut, chopped
  • 40 grams Onion, chopped
  • 1 tablespoon Fish Sauce
  • 2 tablespoons Palm Sugar
  • 1 tablespoon Vegetable oil
  • Long Red Chili, sliced to serve
  • Coriander Leaf, to serve
  1. Grind coriander roots, garlic and white peppercorns into paste. Add 1 tablespoon of oil, mix all together and put into the pan.
  2. Mix minced pork and prawns together, chop it up coarsely and then add chopped onions and mix well.
  3. Fry the ground paste until fragrant. Add minced pork and prawn mixture, season with palm sugar and fish sauce. After cooking, put chopped peanuts and set aside.
  4. Lightly beat the eggs and strain. Heat the non-stick crepe pan, lightly brush the pan with oil. Scoop the egg mixture into the funnel and drizzle egg onto the hot crepe pan to form a net pattern. Flip the net to let it cook and transfer the cooked egg net onto the plate. Cover with banana leaf. Repeat until all egg nets have been cooked.
  5. Take one layer of the net, lay a thin slice of chili, coriander leaf and the fillings. Fold the sides into the center to create a square pillow and it on the serving plate, then repeat. Serve when finish.

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