Latieng is a traditional cuisine of Thailand and a project of the King of Thailand. It’s shrimp stuffing in egg net or shrimp & pork mince stuffing in egg net. Of course one can do other stuffing but these are the traditional ones. I learnt the technique from watching in YouTube and loved the snack or appetiser so much. Of course it can be eaten any time of the day. I used shrimp #MadhubishsKitchen

Course – Appetiser

Cuisine – Thailand

Author – MadhubishsKitchen

Preparation time – 20 mins, Cooking time-20 mins

Serves -1 person

Ingredients

4 eggs

1 cup shrimps

1 medium size red capsicum

Few sprigs of coriander leaves with roots

2 tsp whole white pepper

2-3 garlic cloves

Salt as per taste

Oil to fry

Method

First the stuffing – mince the shrimps fine. Set aside. Chop the garlic fine and in a mortar & pestle add the garlic, coriander stems and roots, white whole pepper and make a coarse paste. In a pan heat 1 Tbsp oil and add the paste, stir for 2-3 mins, add shrimp mince and add salt. Stir for 3-4 mins and the stuffing is fine. Set aside to cool. In a bowl break the eggs and whisk. Add a little salt. Strain the eggs. Put them in a lip lock bag and cut the corner of one side. In the pan grease with a cloth and with the lip lock bag make egg nets by going from top to bottom in a row and from left to right in a row. Very gently flip and set aside on a plate. Complete the batches.

For assembling – on the kitchen top lay the Latieng and take juliennes of the red capsicum and place crosswise. Place a coriander leaf and take 1 tsp of the shrimp stuffing and place in the centre. Fold gently on both sides and turn over. The latieng is done. Plate and it’s ready to eat