4 eggs, beaten and strained
50g bean sprouts
4 prawns, peeled, de-veined and chopped
100 g lean pork mince, stir fried and cooled
4 lime leaves, finely shredded
20 g lemongrass, finely sliced
10 g coriander leaves
10 g mint leaves
1 long red chilli, deseeded and finely sliced
20 g peanuts, roasted and crushed
Coconut caramel sauce
2 cloves garlic, peeled
3 coriander roots, scraped and cleaned
1 x 2.5 cm piece ginger, peeled
5 white peppercorns
100 g palm sugar, shaved
50 g coconut, finely grated using a zester
1 tsp shrimp paste, roasted and ground
2 tsp shrimp floss
50 ml fish sauce
50 ml water
1/2 lime, juiced
200 ml white vinegar
200 ml white sugar
60 g Lebanese cucumbers, quartered length ways and sliced
10 g ginger, peeled and julienned
5 g eschalots, peeled and finely sliced
5 g long red chilli, deseeded and finely sliced
Strain the eggs, then leave for a few hours to settle. This allows the proteins in the egg to break down so that it streams when you make the eggnet rather than clumping together.
Heat some oil in a non-stick pan. 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. You should be able to make 8 eggnets. If making ahead of time, cool and cover with cling film to stop them from drying out.
Coconut caramel sauce:
Pound the garlic, coriander roots, ginger and white peppercorns to a paste in a mortar and pestle.
In a heavy-based pot, add as little oil as possible and fry off the paste until light brown. Add more oil if needed (it can be strained off before the sugar is added).
Add the palm sugar and stir until it melts (add some hot water if necessary).
Let the sugar slightly caramelise, then add the coconut, shrimp paste and floss.
Bring the mixture to a light boil, add the fish sauce and water. Stir well and taste – it should be sweet and salty. Set the sauce aside and cool to room temperature.
Toss prawns in a hot wok to just cook. Do the same for the minced pork.
Let cool to room temperature, then mix with the rest of filling ingredients.
Bind with coconut caramel sauce and taste, adjusting seasoning if necessary (for example if too sweet add fish sauce, or a squeeze of lime for freshness.)
Boil vinegar with sugar and garlic. Strain and cool.
Toss cucumber, eschalot, ginger, chilli and coriander leaves together then mix into vinegar mixture. Place in serving bowl.
Place the eggnet omelette on a serving plate.
Put mix on one side and then fold over.
Serve eggnet individually or as part of an Asian banquet.
Recipe provided by Longrain Restaurant and Bar