Makes 4 egg nets
Preparation Time: 10 minutes
Cooking Time: 10 minutes
2 large red chilies
Peanut or vegetable oil
1 teaspoon sesame oil
4 garlic cloves, finely chopped
130g white button mushrooms, sliced
130g Swiss brown mushrooms, sliced
1 bunch coriander, roots and stems finely chopped and leaves picked
1 cup (50g) bean shoots
1 tablespoon (20ml) fish sauce
2 ½ tablespoons palm sugar
4 tablespoons peanuts, roughly chopped
1 green onion, julienned (optional)
- Whisk eggs gently in a medium bowl. Do not overbeat. Pour egg mixture into a jug or funnel and into a squeeze bottle.
- Finely slice one red chilli and deseed and julienne the other, reserving for garnish. Heat peanut and sesame oil in a large frying pan over a medium heat. Add garlic, chopped chilli, mushrooms, coriander root and stems and cook, stirring occasionally, for 2 minutes or until mushrooms are soft and beginning to turn golden. Add bean shoots and sauté for a minute further. Season with fish sauce and palm sugar. Transfer mixture to a bowl.
- Heat a little more oil in frying pan and wipe out leaving a thin coat. Place over a medium heat and pour in one quarter of egg mixture in thin streams from squeeze bottle, making a lattice pattern. Gently cook for 30-40 seconds or until egg net is cooked through. Turn out onto a sheet of baking paper. Or dip hand in the egg mix and wave across the flat frypan so that the egg drizzles in the oil. Move your hand backwards and forwards and from side to side to form a net. Do not move too quickly otherwise the strands will be too fine and will break. Circle the perimeter to form a border. Remove and drain on paper. Repeat until egg mix is finished.
- Divide mushroom mixture down the centre of the nets and sprinkle with peanuts and coriander leaves. Gently roll to encase. Alternatively, lay out an egg net, spread some mix on the lower third of the net and roll up. Repeat with remaining nests and mixture. Garnish egg nets with julienned green onion and chilli. Slice into bite sized and serve as a pre dinner nibble.
This recipe comes from the TV series (and now cookbook), Lyndey Milan’s Taste of Australia. Buy your copy of the accompanying cookbook to the TV series online by clicking here!