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

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

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

    Serves: 4

    Ingredients

    • 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

    Method

    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.

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