Fish Eggs Steamed in Banan A Leaf Packets

Name: Fish Eggs Steamed in Banan A Leaf Packets (Mawk Khai Pa)
Cuisine: Luang prabang
Ingredients: 1 soupbowl of fish eggs (any kind)—add some water and beat them until they have swollen up well; 1 soupbowl of fish eggs (any kind)—add some water and beat them until they have swollen up well; 7 (small) shallots, these two ingredients to be pounded finely to make the Kheuang hom; 1 piece of three-layer pork, the size of three fingers, minced; 1 dried chilli pepper, soaked in water until soft, these two ingredients to be pounded finely to make the Kheuang hom; 1 dried chilli pepper, soaked in water until soft, these two ingredients to be pounded finely to make the Kheuang hom; salt and fish sauce; salt and fish sauce; ground black pepper; chopped spring onion leaves

Mawk Khai Pa

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 soupbowl of fish eggs (any kind)—add some water and beat them until they have swollen up well
1 piece of fish (any kind), minced

Asia
Laos
Starter
Side dish
Gluten-free

Method

Put the kheuang horn, the minced fish and the minced pork in a large bowl or a small mixing bowl. Sprinkle with salt and fish sauce. Mix together thoroughly, then add the swollen fish eggs, the chopped spring onion leaves and the ground black pepper. Mix all together again thoroughly. Taste and check the saltiness. Wrap the mixture in pieces of banana leaf, making three