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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 29 Carly and Tresne: Thai Egg Nets with Pork and Prawn


Check out Carly and Tresne's Thai Egg Nets recipe from TV2's My Kitchen Rules

Prep: 20 mins (+ 1 hour chilling)

Cook: 15 mins

Serves: 4

 

Ingredients

  • 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

Dressing

  • 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

 

Method

  1. 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.
  2. 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.
  3. To make dressing, whisk all ingredients in a small jug until sugar dissolves.
  4. 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.
  5. Divide filling among one side of each egg net and top with beansprouts and nuts. Fold egg net to enclose. Serve.

 

Tips

  • 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.

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