Known as Khanohm faawy (ขนมฝอย) or Khanohm handtraa, this sweet or savory packet can be a dessert or a snack. The dessert has a sweet filling of silky mung beans and a coconut marzipan-like paste, while the snack’s savory filling consists of shrimp and pork minced and seasoned with garlic, coriander root and white peppercorns. Each is theatrically wrapped in a striking nest of skillfully crafted duck’s egg thread.
2cupsmung beans (ถั่วเขียว)soaked overnight in water
0.8cupssemi-matured coconut (มะพร้าวทึนทึก)grated
1/2cupsimple syrup (น้ำเชื่อม)
3duck egg yolk (ไข่แดงของไข่เป็ด)
For the savory Khanohm faawy
1cupminced shrimp meat (เนื้อกุ้งสับ)
1/2cuppork belly (เนื้อหมูสามชั้น)
2tablespoonscoriander roots (รากผักชี)
1tablespoonThai garlic (กระเทียมไทย)
1/2teaspoonground white pepper (พริกไทยป่น)
2tablespoonsfish sauce (น้ำปลา)
1/4cupThai garlic (กระเทียมไทย)finely sliced
1/2teaspoongranulated sugar (น้ำตาลทราย)
2tablespoonswatermelon seeds (เมล็ดแตงโมpeeled
1tablespooncoriander leaves (ใบผักชี)
white bread (ขนมปังปอนด์)
For the egg net
3duck egg (ไข่เป็ด)
1 1/2teaspoonsall-purpose flour (แป้งอเนกประสงค์)
pinchsea salt (เกลือทะเล)
Prepare the sweet filling
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.
Serve the sweet khanohm faawy
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