4 large eggs
1/2 cup chopped raw shrimps
1/2 cup cooked crab meat
1/2 cup chopped cooked pork
1 teaspoon chopped fresh cilantro leaves
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon fish sauce
1-2 tablespoons thick coconut milk
1/2 cup plain flour
1/2 cup tepid water
2 teaspoons oil
Salt to taste
Fill a pan with cold water. Put in the eggs
and slowly bring the pot to the boil. Stir the eggs constantly but
careful not to crack them. Stir until the eggs have been simmered for 5
minutes. This helps centre the yolks, leaving an even
layer of white all around and making the eggs easy to fill. Simmer for 12
minutes or until hard boiled, then run cold water into the pan to cool the
eggs quickly. Shell and cut in halves lengthways.
Scoop out the yolks into a medium-size bowl and mash thoroughly with a
fork. Add shrimps, crab meat and pork. cilantro leaves, pepper, salt and
fish sauce. Mix well, then add as much of the coconut milk as the mixture
will take without getting too moist.
Divide the yolk mixture into 8 equal portions and fill the egg whites,
shaping filling to a rounded shape so that it looks like a whole egg. Dip
in hatter and fry in deep hot oil for 3 minutes or until golden brown.
Keep filling downwards in the oil when frying. Drain on absorbent paper
and serve warm or cold. To make the batter, simply mix together water, flour,
oil and salt, beating with a wooden
spoon until smooth.