Thai pork and prawn egg nets
Serving size: Serves 4
Cuisine type: ThaiCooking time: Less than 60 minutes
Course: MainFavourite flavours: Pork
Thai pork and prawn egg nets
INGREDIENTS
4 eggs
canola oil spray
&farc12; bunch coriander leaves, sliced red chillies and fried eschalots, to garnish
filling
3 coriander roots
4 cloves garlic, peeled and halved
10 white peppercorns
1 tablespoon vegetable oil
300g pork mince
¼ cup palm sugar, shaved
500g cooked prawns, peeled, halved lengthways
2 cups bean sprouts
2 kaffir lime leaves, thinly sliced
1 tablespoon julienned ginger
½ cup roasted peanuts, finely chopped
2 eshallots, thinly sliced
1 lebanese cucumber, julienned
1 tablespoon tamarind concentrate
1&farc12; - 2 tablespoons fish sauce
METHOD
Place eggs in a large bowl, whisk until just combined. Strain the egg through a fine sieve to remove membranes and break down protein. Cover and refrigerate while preparing filling.
Pound coriander root, garlic and peppercorns in a mortar and pestle until they form a paste, stir in oil.
Heat paste in a wok over a high heat until fragrant. Add mince and cook until browned all over, stir in palm sugar. Remove and cool at room temperature. Once cool, stir in remaining ingredients.
To make egg nets, heat a medium non-stick frying pan over a medium heat and spray with canola oil. Dip your finger tips in the egg mixture and drizzle mixture over pan in opposite directions to form a cross-hatch pattern. Once egg sets, turn out onto a large plate and cover with a sheet of baking paper. Repeat process with remaining egg mixture to make four egg nets.
Fill nets with mince mixture and garnish with coriander, chillies and eschalots
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