Spicy and Sour Steamed eggs

Spicy and Sour Steamed egg in Thai called “Kung Neung Khai Rod Seap”

INGREDIENTS:

• 200 g. white prawns
  
• 2 eggs
  
• 1 tsp. chopped chilles.
  
• 1 tbsp. coriander leaves
  
• 1 tbsp. chopped garlic
  
• 2 tbsp. fish sauce
  
• 2 tbsp. lime juice

Cooking:

• Wash shell and remove the shells and the heads but leave the tail fins in place.
• Cut them open along the back and remove the vein.
• Put the chillies, garlic, lime juice, fish sauce in a bowl and stir to mix and set aside.
• Break the eggs into a mixing bowl and beat just enough to break the yolks.
• Divide the beten egg, putting some into each of several small bowls.
• After the water in the steamer on medium heat has begun boiling and then put the eggs into the steamer.
• When the egg is almost done just put one prawn into each cup. When done remove from the heat.
• Pour some of the sauce from step 2 into each cup and sprinkle with the coriander leaves and serve.