Tam khai mot daeng is made just like other kinds of “tam” dishes with roasted long peppers and two kinds of chopped mint to enhance the flavor. Shrimp paste is not used in this recipe, however. (Prathum Unsi, personal communication, June 26, 2007)
1. Wash the red ant eggs thoroughly and soak in boiled hot water. Set aside
2. Pound together the chilies, long peppers, garlic and shallots.
3. Add ant eggs and smash lightly to blend
4. Mix in mint leaves.
Ant eggs can be used fresh or slightly cooked in boiling water.