1.In the mortar, pound the fish with salted water until it becomes firmer and stickier set aside.
2. Pinch egg-yolk, roll into the small pieces, then stuff info the firsh mixture, roll, and set aside.
3.In a wok, stir fry the curry paste with coconut cream until fragrant, put the dum plings stir frying until cook Bring a pot, pour the curry into.
4.Add the coconut milk boil and season to taste with the plam sugar, fish sauce, seasoning powder, pea eggplants, wild ginger, kaffir lime leaves and sweet basil leaves. Gently stir, ready to serve.