Kai Hur Mu Sup
Chilli pork wraps in eggmesh

4 eggs
400 gr pork mince
4 large shrimps (gamba's)
1 shallot
3 garlic cloves
5 coriander roots
1/2 tsp black peppercorns
3 tbsp light soya sauce (kecap asin)
1 tbsp palmsugar
8 coriander leaves
5 red lomboks (chillies)

Peal the shrimps and cut them into a mince. Slice the shalott very fine, chop the coriander leaves and cut the lomboks thinly into strips. Pound the peppercorns, the coriander root and the garlic into a pasta. Heat in a wok 1 tsp oil and fry the paste for 10 seconds. Then and the shrimp, the meat an the palmsuger and fry it until its done. Mix in the lomboks and the coriander leaves.
Whip the eggs until its forthy and cook the eggs slowly in a frying pan forming a fine mesh. Spoon the meatmix onto the mesh and fold it as a parcel and serve.

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