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.