Ingredients

  • Serves 3 people
    • 3 Young Coconut
    • 3 Eggs, slightly beaten 

    • 6 pieces Prawn, peeled, left tail only, butterfly 

    • 3 pieces Straw mushroom, divided 

    • 6 stems Lemongrass, sliced 

    • 50 g Galangal, sliced 

    • 5 Red chili, sliced

    • 3 Kaffir lime leaf 

    • 3 tablespoons Fish sauce 

    • 1 teaspoon Cornstarch 
Kai DTun Maproud Onn (Steamed Egg with Tom Yum & Fish sauce in Coconut)
Recipe Courtesy of
Phol Tantasathien

Kai DTun Maproud Onn (Steamed Egg with Tom Yum & Fish sauce in Coconut)

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Serve up this delicious Thai fusion recipe of steamed egg with tom yum and fish sauce in young coconut.
  • Medium
  • 30 min
  • 30 min
  • 15 min
  • 3 steps
  • 10 Ingredients
  • Medium
  • 3 steps
  • 10 Ingredients
  • 30 min
  • 30 min
  • 15 min

Directions

  1. Prepare Tom yum broth

    • Drain coconut juice and keep the shells.

    • Bring 550 ml of coconut juice to boil. 

    • Pound sliced lemongrass and galangal, whole chilies and kaffir lime leaves. 

    • Add to the boiling coconut juice and season with fish sauce.  

    • Let it boil for 5 minutes.



  2. Steam eggs in coconut shells

    • Beat eggs in a bowl and set aside. 

    • Strain tom yum broth. 

    • Measure 350ml of strained broth, add into the egg mixture little by little, stir well and pour into the coconut shells. 

    • Put the coconut shells into the steamer, steam at high heat for 3 minutes, then reduce the heat and steam for another 25 minutes.



  3. Prepare sauce

    • Bring the leftover broth to boil.

    • Add sliced mushrooms and prawns. 

    • Mix cornstarch with a tablespoon of water, pour into the broth.

    • Bring to boil again. 

    • Turn off the heat and set aside.



Plate and Serve!

  • Prepare slice chilies for garnish. 

  • When the steam eggs are cooked, take them out from the steamer and garnish with cooked prawns, a piece of coconut flesh, mushrooms, chilies and kaffir lime leaves. 

  • Pour the thick sauce and serve.

Plate and Serve!
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    Ingredients
    • Serves 3 people
      • 3 Young Coconut
      • 3 Eggs, slightly beaten 

      • 6 pieces Prawn, peeled, left tail only, butterfly 

      • 3 pieces Straw mushroom, divided 

      • 6 stems Lemongrass, sliced 

      • 50 g Galangal, sliced 

      • 5 Red chili, sliced

      • 3 Kaffir lime leaf 

      • 3 tablespoons Fish sauce 

      • 1 teaspoon Cornstarch 
    Nutrition
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