Relish with Salted Duck Eggs – Nahm Prik Kai Kern

I N F O After tasting crab roe relish during a stay on the coast, Prince Paribatra back in Bangkok asked his chef to recreate this extremely delicious dish.

Although the capital is not very far from the coast, the trip took some time, so fresh crab roe didn’t happen often. The prince’s cook improvised, using egg yolks from salted duck eggs instead of roe and corail for a relish that wasn’t as fancy, but almost as satisfying.

Even today, crab roe is not as readily available, so the yolk of salted duck eggs serves as an alternative or complement to this delicacy. Traditionally, only the luscious egg yolk is pounded with grilled long red chilies and shallots to create the appearance of dark crab roe.

Rarely do some Chinese stores sell the salted egg yolk separately. Therefore, this version also uses the salted egg white: you can use all or possibly part of it, as desired, but you must be careful when seasoning with the fish sauce – if the relish is too salty, you must use more palm sugar and lime juice to compensate.

P r e s e n t Egg Steam for 15 minutes or make if necessary. Cool. Cut in half lengthwise, scoop egg out of shell and chop coarsely.

Wrap pea eggplants in banana leaves or aluminum foil and grill, dry roast in heavy frying pan or roast in oven until tender s

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