Pan eggs (khai krata)

Instructions

1. First, prepare the minced pork. Heat the oil in a non-stick frying pan over medium heat. Stir-fry the onion until translucent, then add the minced pork and prawn. Increase the heat to high and cook, stirring constantly, for 2–3 minutes, until caramelised. Add the remaining minced pork ingredients and taste, adjusting the seasoning if necessary. Remove from the heat and set aside.
2. Bring a small saucepan of water to the boil over high heat. Add the sliced Chinese sausage and the whole pork sausage and boil for 5 minutes, then drain and pat dry with paper towel. Cut the pork sausage into 5-mm (¼-in) slices, if desired. Heat the oil in a nonstick frying pan over medium heat and pan-fry the sausages until caramelised on both sides. Remove from the heat and set aside.
3. Divide the butter between two small frying pans suitable for serving. Place the frying pans over medium heat and melt the butter, then add 2 eggs to each pan. Cover the pans and cook the eggs for 2 minutes. Uncover the pans and add the minced pork, sausages and ham, pressing them into the egg whites. Cover and cook the eggs, checking frequently, until they are done to your liking. Remove from the heat and sprinkle with spring onion and white pepper to taste.
4. Serve the khai krata in the pans they were cooked in, but be careful – the metal will still be hot.