Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Egg Nets with Pork, Prawn, Bean Sprouts and Cucumber Relish

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Egg Nets with Pork, Prawn, Bean Sprouts and Cucumber Relish

    Serves: 4


    • Coconut caramel sauce
    • 30ml fish sauce
    • 30ml water
    • 1 coconut, finely grated
    • 100g palm sugar
    • 1 teaspoon vegetable oil
    • 2 cloves garlic, peeled
    • 2 coriander roots, cleaned
    • 2cm piece fresh ginger, peeled
    • Cucumber relish
    • 1 chilli, deseeded and finely sliced
    • 2 shallots, peeled and finely sliced
    • 1 cucumber, quartered and sliced
    • 150ml white wine vinegar
    • 200ml white sugar
    • 2cm piece root ginger, peeled and cut into julienne strips
    • 6 medium eggs
    • 2 teaspoons vegetable oil
    • 12 raw prawns, peeled and chopped
    • 200g lean pork mince
    • 200g bean sprouts
    • 1 lime leaf, finely shredded
    • 1 lemon grass stalk, finely sliced
    • 50g coriander leaves, chopped
    • 50g mint leaves, chopped
    • 1 red chilli, deseeded and sliced
    • Juice of half a lime


    1. Beat the eggs, strain them, then leave to rest for 2 hours. Heat a tiny amount of oil in a 22cm frying pan. Drizzle about 1 tablespoon of egg into the pan to make a thin, stringy pancake. Repeat until you have 8 pancakes, adding more oil if necessary. Set aside.
    2. For the caramel sauce, pound the garlic, coriander roots and ginger in a mortar and pestle to form a thick paste. In a heavy-based pan, heat 1 teaspoon vegetable oil and fry the paste until light brown and caramelised. Add the palm sugar and allow to melt. Add the coconut and bring up to a simmer. Remove from the heat, add the water and fish sauce. Cool.
    3. For the relish, combine the sugar and vinegar in a pan. Dissolve the sugar, then bring gently up to the boil. Cool. Distribute the other relish ingredients between 4 dishes and pour over the sweet vinegar.
    4. Heat the remaining teaspoon of oil in a wok. When hot, stir-fry the prawns until cooked. Remove. Add the pork to the pan and stir-fry until cooked. Let both cool, then mix with the other filling ingredients and the coconut paste.
    5. Distribute the filling mix between the pancakes and fold over. Serve 2 pancakes on each plate with the relish.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars