Kai Kwam (by Biggs)

What's Kai Kwam you ask?

Fried eggs stuffed with pork and seafood! That's what Kai Kwam is.

I wanted to cook something a bit challenging and interesting for dinner so opened up Charmaine Soloman's The Complete Asian Cookbook so see what her thoughts on the matter were. The first page I opened to mentioned Kai Kwam and I was convinced it was a great idea. It turned out not to be a terrible idea but it sure was a bit wacky.

The way it works is that boiled eggs get stuffed with a mix of pork, prawns, crab, coriander, egg yolks, fish sauce and coconut milk. Then I battered them and fried them. I couldn't see how the batter was going to stay on the eggs and I certainly couldn't see how the eggs were ever possibly going to stay in one piece. But, it sort of did and they sort of did.

I was home a bit late from work so was under the pump to get dinner on the table. As a result almost everything went wrong while I was prepping the meal. The prawn guts got everywhere and made me gag, I burnt myself on the pork, then the can of crab spontaneously exploded all over me. Unrelated to dinner, when I went upstairs to change my clothes after the crab disaster, I discovered an animal had crapped all over my room at some stage throughout the day. It was a fairly gross hour of my life.

Whilst this wasn't the tastiest thing I've ever had (honestly, it really tasted a little bit strange) I was really happy that I tried something new and challenged myself a little. It was quite satisfying. More satisfying was that we got to have a dessert of left over pork rashers.