Thai
Thai - Seafood Specialties
Seafood Specialty - Boiled Egg
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 4 boiled eggs, peeled and halved
- • 200g prawns, peeled and deveined
- • 3 tbsp yellow curry paste
- • 400ml coconut milk
- • 1 onion, sliced
- • 1 tbsp fish sauce
- • 1 tsp palm sugar
- • 2 tbsp vegetable oil
- • 1 spring onion, sliced
Preparation Steps
1
Phase 1
Boil the eggs until hard, peel and halve them; peel and devein the prawns.
2
Phase 2
Fry the yellow curry paste and sliced onion in oil until fragrant.
3
Phase 3
Add the prawns and stir-fry until pink, then pour in the coconut milk.
4
Phase 4
Add fish sauce and palm sugar; simmer gently for 5 minutes.
5
Phase 5
Gently add the boiled egg halves and spoon curry over them to warm through.
6
Phase 6
Garnish with spring onion and serve with steamed jasmine rice.