Name: Khai Yud Sai Mhoo Sab (Minced Pork in Egg Net)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 3 tablespoons fish sauce (nam pla); 1 sprig coriander leaves, stalk removed; 1 teaspoon ground white pepper; 70 g roasted unsalted ground peanuts; 100 g prawns, peeled and minced; 350 g minced pork; 1 tablespoon sugar; ⅜ cup (90 ml) cooking oil; 1 tablespoon chopped coriander roots; 6 eggs, beaten; 1 tablespoon garlic, peeled and finely diced; 1 large onion, peeled and finely diced; 1 red chilli, seeded and cut into thin strips

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

This recipe may look difficult to put together, but in essence, the egg nets are little more than lacy omelettes and can be mastered with a little practise and using very low heat! Serve these up as an appetiser or finger food at a special occasion and you’ll certainly impress your guests.

Ingredients

⅜ cup (90 ml) cooking oil
1 large onion, peeled and finely diced

Asia
Thailand
Starter
Gluten-free
South East Asia

Method

Heat 2 tablespoons oil in a wok over medium heat. Add the onion and garlic. Stir-fry until lightly browned and fragrant.
Add the minced pork and prawns. Stir-fry until mixture well-mixed and slightly dry.
Add the peanuts, coriander roots, pepper, fish sauc

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