Stuffed Doc Kai ( Mieng Doc Kai )


Doc Kai, tree flowers, are nice stuffed with a mince of shrimp and pork. You can keep the shrimp heads and make dragon feet from them (see todays other entry).

40 gms Doc Kai
10 Shrimps Meat
30 gms Pork Mince
1 Teaspoon Salt
1 Tablespoon Sesame Oil
2 Tablespoons Light Soy Sauce
30 gms Chopped Carrots
4 Garlic Cloves
1/2 Teaspoon White Pepper

Ingredients for Batter
2 Tablespoons Flour
50 ml water


1. Blend all the filling ingredients together in a blender, except the Doc Kai and batter mix of course.
2. Cut a slit in the doc kai, stuff with the filling and steam for 5 minutes (you can see one in the photograph above).
3. Mix the batter flour with the water, dip the doc kai and dry for 2 minutes in hot oil.

Serve With
Sweet Chilli Sauce

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