Eggnets with pork, prawn, bean sprouts and cucumber relish

Eggnets with pork, prawn, bean sprouts and cucumber relish

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

What an explosion of tastes in the mouth all at once. The delicate eggnet wrapped around a filling of pork, prawns and herbs, rich with coconut caramel sauce, will please everyone.

Ingredients

Quantity Ingredient
4 eggs, beaten
2 tablespoons canola oil
1 quantity Cucumber relish, to serve

Coconut caramel sauce

Quantity Ingredient
2 garlic cloves, peeled
2 coriander roots, scraped and cleaned
2.5 cm piece fresh ginger, peeled
5 white peppercorns
1 teaspoon canola oil
100g palm sugar, shaved
1 coconut, flesh finely grated with a zester
1 teaspoon shrimp paste, roasted and ground
2 teaspoons Shrimp floss
2 1/2 tablespoons fish sauce

Filling

Quantity Ingredient
1 1/2 tablespoons canola oil
4 raw prawns, peeled, deveined and chopped
100g minced lean pork
100g bean sprouts
2 kaffir lime leaves, finely shredded
1 lemongrass stem, finely sliced, white part only
15g coriander leaves
10g mint
1 long red chilli, seeded and finely sliced
2 tablespoons crushed roasted peanuts
1/2 lime

Method

  1. Strain the beaten eggs through a fine-mesh sieve, then leave for 3–4 hours to settle. This allows the proteins in the egg to break down so that the beaten egg streams when you make the eggnet rather than clumping together.
  2. Heat a non-stick frying pan over a medium heat, then wipe with 1 teaspoon oil. Dip your fingertips in the beaten egg and drizzle the mixture over the pan in opposite directions to form a cross-hatch pattern. (This is a messy process, so cover your stove with foil before you start.) Once the egg sets, transfer to a plate. Repeat to use up the beaten egg – you should be able to make 8 eggnets. If making them ahead of time, cool then cover with plastic wrap to stop them drying out.
  3. To make the coconut caramel sauce, pound the garlic, coriander roots, ginger and peppercorns in a mortar and pestle to a uniform paste. Heat the oil in a large heavy-based saucepan over a medium heat, and fry the paste until light brown, stirring continuously, for about 8–10 minutes. Add more oil if the paste is becoming too dry (you can strain off any excess oil before adding the sugar). Add the palm sugar and stir until it melts, then cook until the sugar caramelises slightly, stirring continuously, for 10–12 minutes – add some hot water if necessary to make sure the mixture doesn’t burn. Stir in the coconut, shrimp paste and shrimp floss. Bring the mixture to a light boil and add the fish sauce and 2 ½ tablespoons water. Stir well and taste – it should be sweet and salty. Remove from the heat and cool to room temperature.
  4. To make the filling, heat the oil in a wok over a high heat, then toss the prawns until just cooked, for about 2 minutes. Remove and drain on paper towel. Add the pork and stir-fry until cooked, making sure it doesn’t clump together, for about 5–6 minutes. Cool to room temperature.
  5. Mix the prawns and pork with the bean sprouts, lime leaves, lemongrass, coriander leaves, mint, chilli and peanuts in a bowl. Stir in the coconut caramel sauce to bind the filling, then taste – it should be sweet and salty. Adjust if necessary. Squeeze the lime over for freshness.
  6. To assemble, place an eggnet on a serving plate. Put some filling along one side of the eggnet and fold over to cover. Repeat to use up the remaining eggnets and filling. Serve with the cucumber relish, either individually or as part of an Asian banquet.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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