posted by Mimi Hiller 12-18-102 2:39 PM
Thai Curry Spiced Stuffed Eggs with Shrimp
Makes 24 pieces
12 large eggs
2 teaspoons Thai yellow curry paste*
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
2 teaspoons Dijon mustard
1/4 teaspoon Tabasco
1/2 cup mayonnaise
4 ounces bay shrimp, [well-drained and] chopped
1 tablespoon chopped cilantro
1 tablespoon chopped fresh mint
Place eggs in a saucepan and cover with cool water to 1 inch above eggs. Bring to a boil over high medium-heat, then time 10 minutes. After eggs have cooked for 10 minutes, remove from heat and run cool water over them. When eggs are cool, carefully peel under running water.
Cut eggs in half lengthwise and remove yolks to a mixing bowl. Set egg white halves on a platter, cover and refrigerate.
Place yolks and curry paste in a mixing bowl and whip until smooth (If you don't have a mixer, mash egg yolks to a smooth consistency with a fork or potato masher.) Then add garlic, ginger, Dijon, Tabasco and mayonnaise, and mix until smooth. Mix in HALF of the chopped shrimp.
(Note: Most Thai curry pastes are very salty, so no additional salt is added to the recipe. However, be sure to taste the yolk mixture, and if more salt is needed, carefully add to taste.)
Spoon the yolk mixture into a pastry bag, then pipe the mixture evenly into egg white halves. (Or spoon mixture into egg white halves.)
In a small bowl, mix together the remaining chopped shrimp, cilantro and mint. Top each egg half with a bit of the mixture, dividing evenly among eggs.
Thai yellow curry paste is available at well-stocked grocers and Asian markets.
Copyright 2001 by Kathy Casey Food Studios