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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
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
- 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.
- 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.
- 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.
- 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.
- Distribute the filling mix between the pancakes and fold over. Serve 2 pancakes on each plate with the relish.
Comments
This recipe was first published in August 2000.
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