Curried eggs and pork, or karawek sot sai

This  appetizer from the Central Plain is called การเวกสอดไส้, karawek sot sai. It belongs to the Sino-Thai food traditions and is very little known. At the beginning, Thai people prepared a pork mixture inspired by the fish cakes mixture and they were using it to wrap Chinese sausage. This recipe still exists today. But over time a separate recipe was created, based on chicken eggs or quail eggs. Discover it below!

Serves 4 as an appetizer

 

3 hard-boiled chicken eggs or 12 quail eggs, shell removed

300 g minced pork

2 tablespoons red curry paste

1 kaffir lime leaf, finely sliced

1 tablespoon soy sauce

1 teaspoon coconut sugar

vegetable oil, to deep-fry

 

Combine pork, red curry paste, kaffir leaf, soy sauce and sugar and mix until smooth. Divide the mixture in equal parts and wrap the eggs.

Deep-fry for about 4 minutes (2 minutes if using quail eggs). Then drain on kitchen paper.

Serve with a sweet and sour cucumber relish.

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