Chio khai mot daeng or chio khai mot som requites some beaten egg also and seasoning with spring onions or coriander or ground pepper. (Inthon Wongkut, personal communication, June 26, 2007)
1. Rinse ant eggs thoroughly.
2. Pound together all the ingredients for chili past until it becomes a fine paste.
3. Stir chili paste in two cups of water and bring to a boil.
4. Add ant eggs, shallots and tomatoes. Bring to a boil.
5. Bring to a second boil and stir in beaten egg. Turn off the fire when the egg is cooked.
