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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Prawn & Pork Egg Net Rolls

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These egg nets look so impressive, but they’re actually incredibly simple to make… if somewhat messy! You can even make them ahead of time and then just warm them slightly before serving as an appetiser when entertaining. Epic!

WATCH THIS RECIPE

PRAWN & PORK EGG NET ROLLS

PREP TIME

10 minutes

COOK TIME

45 minutes + cooling

SERVES

8

Ingredients

3 eggs, whisked

vegetable oil

2 tbsp finely sliced coriander (cilantro), to serve

finely sliced red chilli, to serve

 

Filling:

1 tbsp vegetable oil

2 tbsp finely diced shallots

2 garlic cloves, finely diced

160g (6 oz) pork mince

160g (6 oz) finely diced prawn meat

1 tbsp fish sauce

¼ tsp ground white pepper

1 tsp cornflour (cornstarch)

2 tbsp Marion’s Kitchen Sweet Chilli Sauce (use my store locator to find out where to buy)

Steps

For the filling, heat the vegetable oil in a wok over high heat. Add the shallots and garlic and stir-fry for a minute. Then add the pork and prawns and stir-fry until almost cooked. Add the fish sauce and the white pepper and mix until combined. Sprinkle over the corn flour and toss for about 30 seconds to thicken slightly. Stir through the sweet chilli sauce. Remove from heat and allow to cool completely.

For the egg nets, heat a large non-stick frying pan over medium heat and brush lightly with oil. Dip your fingers into the beaten egg and splatter the pan with the egg until you get a fine net. Let the egg set for a few seconds, then use a spatula to loosen the egg net from the pan. Remove the pan from the heat and slide the egg net onto a plate. Top with paper towel. Repeat to make 8 egg nets.

To assemble, take an egg net and place 2 tablespoons of the filling in a rectangular shape in the middle. Fold over the two sides. Then roll the egg net to form a neat parcel. Place on a serving plate and top with a little sprinkling of coriander and a slice of chilli

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