Kai Mot Dang
Salad made with tender and juicy red ant eggs with a slightly sour taste reminiscent of lime, mixed with fresh Thai herbs. Available only from February to June.
3,90 €
Spice Level
Description
Kai Mot Dang is a highly prized seasonal delicacy in northeastern Thailand. Red ant eggs (Oecophylla smaragdina) are carefully harvested from nests built in trees, usually between February and June. These tiny white eggs have a tender, juicy texture that delicately bursts in the mouth, releasing a slightly sour flavor reminiscent of lime. They are traditionally prepared as a salad with shallots, cilantro, mint, chili and a dressing of fish sauce and lime juice. Rich in protein and amino acids, these eggs are considered a refined delicacy and are often served on special occasions. Harvesting is an art in itself, requiring agility and courage to avoid the painful bites of the protective ants.
History & Origin
The consumption of red ant eggs is a thousand-year-old tradition in Southeast Asia. In Thailand, particularly in Isaan, this practice has been documented for centuries. Red weaver ants are respected for their role in the ecosystem and their eggs are considered a gift from nature. Once reserved for royalty and nobles, ant eggs are now enjoyed by all, although their limited availability still makes them a luxury product. Traditional harvesters use ancestral techniques, climbing trees with bamboo poles to reach suspended nests.
Main Ingredients
- Cilantro
- Shallots
- Mint
- Œufs de fourmis rouges