Soak the mung beans in water overnight. Gently squeeze the beans between your fingers to separate the beans from the husk. Cook the mung beans in water, in the same way you would cook rice.
Prepare simple syrup by boiling equal quantities of water and white sugar.
Grate the coconut using a Chinese grater.
With your hand, knead the mung beans together with the grated coconut.
Place the sugar syrup, along with the mung bean and coconut mixture, into a brass wok; add a pinch of salt, and mix all the ingredients together over low heat, using a wooden paddle.
Stir constantly, making sure that the mixture is not sticking to the bottom of the wok. You will know that the marzipan is ready when you can roll it into a ball without it sticking to your fingers. Turn off the heat.
Shape the marzipan into small square shapes.
Dip the marzipan squares into duck’s egg yolks, and fry from all sides until golden.
Set aside on a kitchen cloth.
Prepare the savory filling
In a pestle and mortar, pound together coriander roots, garlic and white peppercorns.
Peel and devein the shrimp, and flatten the shrimp meat with one slap of the knife; this will help make the shrimp meat fluffier. Collect the tomalley.
Mince the shrimp meat together with the tomalley.
Mince the pork belly meat.
Mix the minced pork with some of the shrimp and garlic-coriander-white peppercorn paste.
Season with fish sauce.
Place a wok with oil on medium heat; fry the garlic-coriander-white peppercorn paste until it is fragrant.
Add the shrimp-pork meat.
Fry until cooked.
Add chopped Thai garlic.
Add chopped shallots.
Season with sugar.
Season with fish sauce.
Season with ground white pepper.
Add peeled watermelon seeds.
Add chopped coriander.
Place in a bowl and set aside.
Prepare the egg nets and wrap the dessert
Beat duck eggs gently without incorporating any excess air, and then strain through a fine sieve.
Heat oil in a work and turn off the heat. Wet your fingers in the egg and sprinkle thin lines of eggs on the wok while moving your entire hand quickly at the wrist.
When a long nest has formed, turn on the heat again.
Place either the sweet filling…
Or the savory filling…ป
Wrap the nest. Start by bringing the sides of the nest together.
Then fold the length of the nest…
Creating a hair-like effect.
Serve the savory khanohm faawy on a piece of fried white bread.