Steamed Egg Mousse – Kai Thun

I N F O A delicious, simple, cooling addition to spicy relishes or sophisticated curries like pcmaeng.

There are numerous variations on the basic recipe: minced pork, blanched small crab meat or possibly crab tails, finely chopped chicken or possibly pork liver and green elongated Thai melanzane are just a few of the possibilities – depending on which curry or possibly relish you serve the side dish with.

P a g e Mix the egg, then add the other ingredients. Pour into a bowl or ovenproof dish. Steam on low heat – 5 to 10 min.

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