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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)
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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