AIB Cooking Book - Klaus Meyer homepage

Internattional
Context
I have beeen
inspiredd
to create th his recipe
from a ddish
I have trried
in Thailand
where
they maade
a small rooll
(finger siz zed) of
marinated
chicken aand
coriander
which
was wraapped
in egg net (egg om melette
made likke
a fish net) ). I then subs stituted
chicken to prawn beecause
I thou ught to add
more texture
to the dish as well as
juicinesss
and sweetnness.
I then extended e
simple ccoriander
leaaves
to a mix xture of
green saalads
with chherry
tomato oes that
add morre
crunchineess
to the dish
when
chewingg
in mouth. WWhile
Thai pe eople dip
their eggg
net rolls in Thai dressin ng (thick
soy baseed
sauce) whhich
is sweet and salty,
I blendeed
balsamic ddressing
to add
tanginesss
and sweetn ness into the e food so it is more mouth‐
wateringg.
Methoddology:
1. Strain the egggs
and set it t aside.
2. Prepare balssamic
vinega ar dressing
by mixing olive
oil, orega ano,
thyme, lime juice, sugar, , salt and
pepper. (Phooto
1, previo ous page)
3. Peel the skinn,
trim the he ead and
tail off from the prawns. .
4. Heat the wook
with a daz zzle of olive
oil until it is about to smoke.
5. Stir fry prawwns
with crus shed garlic,
oyster saucee,
fish sauce, sugar and
rice wine unntil
prawns are
cooked.
(Photo 2)
6. Set cooked pprawns
aside e in a bowl
or plate andd
cool them at a room
temperaturee.
7. Mix baby spinach,
rocket
and
coriander leaves
with ch herry
tomatoes. Sprinkle
crush hed
cashew nutss.
Set these aside a in a
bowl. (Photoo
3)
8. To prepare tthe
egg nets, , heat
olive oil in a non‐stick pa an at low
heat.
9. Dip silicone pastry brush h in the
beaten egg aand
drizzle the
mixture over
the pan in multiple
directions too
form a fishing
net
pattern. (Photo
4)
10. Transfer thee
egg net from m the pan
to a plate. RRepeat
this until
you makke
4 egg nets s.
27