Step 1

In a pestle and mortar, pound together coriander roots, garlic, white peppercorns and salt. Set aside.

Step 2

Boil thin slices of pork fat until cooked. Strain, and cool to room temperature.

Step 3

Slice the pork fat into small cubes. Set aside.

Step 4

Place in a mixing bowl the minced shrimp meat, minced pork meat, the pork fat cubes, duck eggs and the garlic-coriander-white pepper paste.

Step 5

Mix well.

Step 6

Add coconut cream.

Step 7

Knead the mixture thoroughly, throwing the mixture into the bowl a few times to help condense the texture of the meats.

Step 8

Place small ceramic cups (thuay dta lai, ถ้วยตะไล) on a steaming tray.

Step 9

Spoon the meat filling into each cup, leaving a 0.5 cm gap from the rim.

Step 10

Steam the cups for about 5 minutes.

Step 11

Mix the shrimp tomalley with the duck egg yolks.

Step 12

Drizzle the yolks, filling each cup completely.

Step 13

Steam for additional 2 minutes.

Step 14

Decorate with coriander leaves and julienned fresh red chili pepper. Serve.