Egg Nets with Stir-Fry Prawn Filling
Try out this simple yet tasty prawn recipe by Zoe Bingley-Pullin.
- Stir Frying
- 30 minutes
- 2 servings
As seen on Good Chef Bad Chef
- 3 eggs
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- Prawn filling:
- 500 grams prawns, shelled and deveined, roughly chopped
- 2 teaspoons sesame oil
- 1cm knob of ginger, finely grated
- 2 garlic cloves, finely crushed
- 2 tablespoons tamari
- 1 large red chilli, seeds removed and finely chopped
- ½ bunch of coriander, washed and finely chopped, including the stems
- ½ bunch mint, chopped
- Handful bean sprouts
- ¼ cup cashews, crushed
- Coconut Lime Dressing:
- 1 x 270 millilitres can AYAM coconut milk
- 1 teaspoon honey
- 1 red chilli, finely chopped
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 tablespoon AYAM fish sauce
- To make the egg nets, whisk the eggs and sesame oil in a bowl.
- Heat 1 tbsp. olive oil over medium-high heat, drizzle 1-2 tablespoons of egg mixture back and forth into the pan in a criss-cross pattern, cook on each side, transfer to a plate and repeat to make 4 egg nets.
- Marinate the prawns in a bowl with sesame oil, soy, garlic, ginger and chilli. In a large pan, cook the prawns for about 5 minutes. Take off the heat and stir through the coriander and mint.
- To make the dressing, combine all ingredients in a small bowl or jar, mix well.
- Place herbs into egg net, spoon prawn mixture and bean sprouts and roll up to enclose. Repeat with remaining egg net. Drizzle them both with coconut dressing and crushed cashews.
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