Kai Tunn Gung
Serves 2 Cooks in 20 minutes Difficulty Easy
Steamed egg was one of my favourite Thai dishes when I was very young. It’s so quick and easy and the soft texture of the cooked eggs makes it a firm favourite with Thai mothers cooking for their children.
My recipe uses shrimp but you could use minced pork or chicken instead or even a sprinkling of chopped vegetables.
The version I cook is quite rustic but you can make the egg texture smoother and clearer if you sieve the eggs after whisking.
It’s fine to use dried shitake mushrooms, just soak them for 20 minutes before slicing. All other ingredients should be readily available from your local supermarket.
- 4 eggs
- 4 shrimps
- 320ml water
- 25ml milk
- 1 spring onion, chopped
- 2 shitake mushrooms, sliced
- 1 sprig coriander
- 1 1/2 tbsp soy sauce
- 1 tsp stock
- 1/2 tsp sugar
- Crack the eggs in a bowl and lightly whisk together.
- Add the shrimp, water, milk, soy sauce, stock and sugar to the bowl and mix well.
- Add the mixture to two small bowls and place in a steamer for ten minutes.
- After ten minutes top the bowls with the spring onion and shitake mushrooms.
- Steam for a further five minutes.
Remove the small bowls from the steamer, garnish with coriander leaves and serve.
Hope you enjoy Kai Tunn Gung by Apple 🍎 Riverside Thai Cooking in Khao Lak.