Khai Pam in the Airfryer
Thai Eggs in a Banana Leaf
Recently, I bought a pack of banana leaves at the Asian supermarket to prepare various steamed and grilled Thai dishes. That is how I came across
“Khai Pam” (
To shape the banana leaf easily, you moisten it briefly with a little lukewarm water. This makes it softer and more pliable without tearing. You then fold two adjacent sides upwards one after the other and tuck in the corners to form a small cup. If the folds do not hold, you simply fix them with toothpicks. You should also moisten the toothpicks so they do not burn.
The recipe comes together quickly and needs only a few ingredients that you can find in any Asian supermarket. If you cannot get banana leaves, you can use small ceramic ramekins instead. They serve the same purpose, although the slightly smoky aroma of the leaf will naturally be missing. If you prefer it spicier, you can add a third or even fourth chili. Khai Pam goes well with Nam Prik and tastes best with sticky rice.
Ingredients for 2 servings
- 6 eggs
- 1 tbsp fish sauce
- 1 tsp light soy sauce
- 1 spring onion
- 2 red Thai chilis
- 1 kaffir lime leaf
- 1 sprig coriander
- 1 banana leaf
- 4 toothpicks (optional)
Preparation
- Cut the spring onion and chilis into fine rings
- Roll the kaffir lime leaf lengthwise and cut into thin strips
- Finely chop the coriander including the stem
- Whisk the eggs thoroughly with fish sauce and soy sauce
- Stir the chopped herbs and chilis into the egg mixture
- Soften the banana leaf with water, pat dry and shape into a small cup
- Pour the egg mixture into the cup
- Place the filled cup into the air fryer
- Preheat the air fryer to 160° Celsius (320° F)
- Cook for 8 to 12 minutes until the mixture has set
- Allow Khai Pam to cool briefly and serve immediately
