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1
tablespoon
1
1/2
teaspoon
1
tablespoon
1/2
115 g
115 g
2
teaspoons
3
tablespoons
2
3
20-30 |
chopped
coriander roots
clove
garlic, chopped
black
peppercorns, cracked
groundnut
(peanut) oil
small
onion, finely chopped
lean pork,
very finely chopped
raw peeled
prawns, chopped
fish sauce
vegetable
oil
eggs
fresh red
chilies, seeded and cut into fine strips
coriander
leaves
coriander
sprigs, to garnish |
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Method :
Using a pestle and mortar, pound
together coriander roots, garlic and peppercorns. In a wok, heat groundnut oil, add
peppercorn mixture and onion and stir fry for 1 minute. Add pork, stir fry for 1 minute,
then stir in prawns for 45 seconds. Quickly stir in fish sauce, then
transfer mixture to a bowl. Using absorbent kitchen paper,
wipe out wok. Add vegetable oil to wok and place
over medium heat. In a small bowl, beat eggs. Spoon egg into a cone of nonstick
baking parchment with a very small hole in pointed end. Move cone above surface of pan, so
trial of egg flows on to it and sets in threads. Quickly repeat, moving in another
direction directly over threads. Repeat until there are 4
crisscrossing layers of egg. Using spatula, transfer nest to
absorbent kitchen paper. Repeat with remaining egg to make
more nests.
Place nests with flat side facing
downwards. Place 2 strips of chili to form a
cross on each nest. Top with coriander leaves, then
about 1 tablespoon of pork mixture. Fold nests over filling, turn over
and arrange on serving plate. Garnish with coriander sprigs.
Serves 4
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