Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad
Elegant Thai brunch featuring silky steamed coconut custard with preserved citrus vegetables and refreshing glass noodle salad, perfect for winter dinner parties with anti-inflammatory ingredients
Time Breakdown
Ingredients (4 servings)
- 6 largeeggs
- 1.27 cupscoconut milk, full-fat
- 2 tspfish sauce
- 2 gwhite pepper, ground
- 1.43 ozscallions, finely chopped
- 7.14 ozcabbage, shreddedwinter variety
- 5.36 ozcarrots, julienned
- 3.57 ozdaikon radish, julienned
- 2.71 fl ozlime juice, fresh
- 2.03 fl ozorange juice, fresh
- 2 2/3 tbsprice vinegar
- 1.07 ozpalm sugar
- 3.57 ozglass noodles, bean thread
- 5.36 ozcherry tomatoes, halved
- 4.29 ozcucumber, julienned
- 15 gred chilies, sliced
- 15 ggarlic, minced
- 3 tbsplime juice, fresh
- 1 1/3 tbspfish sauce
- 15 gpalm sugar
- 1.79 ozfresh herbs, mixed cilantro, mint, Thai basil
- 1.43 ozpeanuts, crushed
Instructions
- 1
Make pickled vegetables: Dissolve palm sugar in lime juice, orange juice, and vinegar. Pour over shredded vegetables, massage gently, let marinate 20 minutes until softened and tangy.
5min - 2
Prepare custard: Whisk eggs gently without creating foam. Strain in coconut milk, add fish sauce and white pepper. Stir in scallions, divide among 4 ramekins or small bowls.
8min - 3
Steam custard: Place ramekins in steamer, cover with clean kitchen towel then lid to prevent condensation dripping. Steam 15-18 minutes until just set but still jiggly.
18min - 4
Prepare noodle salad: Soak glass noodles in hot water until soft, drain. Make dressing by pounding garlic and chilies, mixing with lime juice, fish sauce, and palm sugar.
8min - 5
Combine noodles with tomatoes, cucumber, and half the herbs. Toss with dressing, let flavors meld 5 minutes. Adjust seasoning for balance of sour, salty, sweet, and spicy.
5min - 6
Serve custard warm with pickled vegetables on the side and glass noodle salad. Garnish with remaining herbs, crushed peanuts, and extra lime wedges.
3min
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