Fish Eggs Steamed in Banana Leaf

Name: Fish Eggs Steamed in Banana Leaf (Mawk Khai Pa)
Cuisine: Luang prabang
Ingredients: 1 piece of pa gnon (a catfish), minced, a quantity the size of a duck’s egg; some pieces of banana leaf; salt, fish sauce and ground black pepper; 1 soupbowl of fish eggs—add water and beat them until they have swollen up well; 5 (small, peeled) shallots, these two ingredients to be pounded finely together to form the kheuang horn, and left in the mortar; 1 dried red chilli pepper, seeded and soaked in water until soft, these two ingredients to be pounded finely together to form the kheuang horn, and left in the mortar; 1 piece of three-layer pork, minced, a quantity the size of a hen’s egg; 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—add water and beat them until they have swollen up well
1 piece of

Asia
Laos
Main course
Side dish
Southeast Asia
Gluten-free

Method

Put the minced fish and pork into the mortar which contains the Kheuang hom and mix them together. Then transfer the mixture into the bowl containing the fish eggs, add salt and fish sauce (and black pepper) and mix thoroughly. Taste, and check the saltiness. Next, wrap the mixture in the pieces of banana leaf and secure the package(s)