Ep 29 Carly and Tresne: Thai Egg Nets with Pork and Prawn
Prep: 20 mins (+ 1 hour chilling)
Cook: 15 mins
- 4 eggs
- 1 tbs fish sauce
- 1 tbs grated palm sugar
- 1 tbs plain flour
- 2 tsp peanut oil
- 100g beansprouts
- 2 tbs chopped peanuts
- 2 tbs palm sugar
- 2 tbs fish sauce
- 2 tbs lime juice
Pork and prawn filling
- 1 tbs peanut oil
- 1 eschalot, finely chopped
- 2 bird’s-eye chillies, finely chopped
- 1 stick lemongrass, white part only, bruised, finely chopped
- 4 kaffir lime leaves, finely chopped
- 400g pork mince
- 6 green prawns, peeled, deveined, cut into 1cm pieces
- 1/2 cup coriander leaves, chopped
- 1/2 cup mint leaves, chopped
- Lightly beat eggs, fish sauce, sugar and flour in a medium bowl until sugar dissolves. Strain through a fine sieve into a squeezy bottle and refrigerate for 1 hour.
- Heat a little of the oil in a medium frying pan over medium heat. Drizzle egg in lines into pan, first horizontally and then vertically to make a net. Cook for 1 minute or until set, then slide out of pan onto a serving plate. Repeat with remaining oil and egg mixture to make four nets.
- To make dressing, whisk all ingredients in a small jug until sugar dissolves.
- To make filling, heat oil in a wok over high heat. Add eschalot, chillies, lemongrass and lime leaves. Stir-fry for 3 minutes or until softened and fragrant. Add pork mince and stir-fry, breaking up lumps with a wooden spoon, for 4 minutes or until almost cooked through. Add prawns and stir-fry for 1 minute or until prawns are just cooked. Remove from heat. Stir in dressing and herbs.
- Divide filling among one side of each egg net and top with beansprouts and nuts. Fold egg net to enclose. Serve.
- If lemongrass is unavailable, substitute with some finely grated galangal.
- Resting the egg allows the protein to break down, which will make it easier to use. If time allows, rest egg mixture overnight.