This recipe comes courtesy of Khun Suwit, chef at Siam Food Gallery, who was awarded a prize for outstanding cooking during  the 2011 ATBUK Thai cooking course with Ajarn Srisamorn.

Between September 5th and 8th 2011 a group of chefs from various Thai restaurants across the UK took part in a very special cooking course hosted the University of West London and established by ATBUK (The Association of Thai Businesses in the UK) in conjunction with the Royal Thai Embassy, London.

Ingredients

• For the dressing:
• 2 teaspoons finely chopped garlic, fresh or pickled
• 1 teaspoon finely chopped chilli
• 3 ½ tablespoons fish sauce
• 4 – 5 tablespoons lime juice
• 2 ½ tablespoons sugar syrup (sugar dissolved in water)
• For the egg with shrimp:
• 1 egg
• 8 shrimps
• ½ chicken stock
• 1 tablespoon fish sauce
• ½ tablespoon diced Asian kale stem
• ½ tablespoon diced carrot
• coriander leaves or cress for garnish

Method

• 1. Crack the egg into a bowl or cup, add the fish sauce and chicken stock. Beat to combine.
• 2. Add the shrimp to an 8 inch plate of bowl.
• 3. Add the egg so that it covers the shrimp. Steam in either an electric steamer or a wooden steamer over a pan of boiling water for around 10 – 15 minutes.
• 4. While the egg is steaming prepare the ingredients for the sauce and mix all together in a small bowl.
• 5. When the egg is cooked through remove from the steamer. Garnish with coriander leaves or cress and serve with the zingy dressing. This dish may be eaten with steamed with rice.