Name: Thai Stuffed Eggs with Seafood
Ingredients: 6 eggs (jumbo); ⅔ cups lobster (or raw chopped shrimp); ⅔ cups crab meat (picked over for shell); ½ cup barbecue pork (chopped - from Asian market); 1-2 Tablespoon cilantro (chopped); 1-2 Tablespoon basil (sliced); ¼ teaspoon black pepper; ½ teaspoon salt; 2 Tablespoons soy sauce (Squid brand); 3 Tablespoons coconut milk; 1 cup tofo (chopped, dried (or pressed)); 1 cup mock duck (drained)

A dish so good it shouldn’t be used daily. Your family and friends will clamor for this all the time—but make them wait. As you’ll see, this may be done with various fillings and may be done vegetarian with egg. This recipe will serve twelve—but the response of your guests
will make you think you’d have done better making more or serving fewer.
– Jerry Weinberg

Thai Stuffed Eggs with Seafood

Print Recipe

Servings: 12 servings

Course: Appetizer

Cuisine: Five Spice, Thai, Vegetarian

Ingredients Notes

Ingredients

6 eggs jumbo
⅔ cups lobster or raw chopped shrimp
⅔ cups crab meat picked over for shell
½ cup barbecue pork chopped – from Asian market
1-2 Tablespoon cilantro chopped
1-2 Tablespoon basil sliced
¼ teaspoon black pepper
½ teaspoon salt
2 Tablespoons soy sauce Squid brand
3 Tablespoons coconut milk

Vegetarian Version – substitute for meat

1 cup tofo chopped, dried (or pressed)
1 cup mock duck drained

Notes

Note: this recipe from Jerry’s notes is incomplete – no instructions, but there should be enough here to make something interesting.

Thai Stuffed Eggs with Seafood