Khai Yud Sai Mhoo Sab

Minced Pork in Egg Net


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.


  • cup (90 ml) cooking oil
  • 1 large onion, peeled and finely diced
  • 1 tablespoon garlic, peeled and finely diced
  • 350 g minced pork
  • 100 g prawns, peeled and minced
  • 70 g roasted unsalted ground peanuts
  • 1 tablespoon chopped coriander roots
  • 1 teaspoon ground white pepper
  • 3 tablespoons fish sauce (nam pla)
  • 1 tablespoon sugar
  • 6 eggs, beaten
  • 1 sprig coriander leaves, stalk removed
  • 1 red chilli, seeded and cut into thin strips


  1. Heat 2 tablespoons oil in a wok over medium heat. Add the onion and garlic. Stir-fry until lightly browned and fragrant.
  2. Add the minced pork and prawns. Stir-fry until mixture well-mixed and slightly dry.
  3. Add the peanuts, coriander roots, pepper, fish sauce and sugar. Stir-fry until the mixture is dry. Dish out and set aside.
  4. In a clean dry pan, heat some of the remaining oil over low heat. Using your fingers, drizzle some beaten egg in criss- cross lines in the pan, so it resembles a net. Make the net approximately 10 cm in diameter. Cook the egg over gentle heat so it will be soft and can be folded easily without breaking. Lift the egg net out with a spatula. Continue to make more egg nets with the remaining egg.
  5. To assemble, spoon 1 heaped tablespoon of cooked pork and prawn mixture on each egg net. Top with coriander leaves and red chilli strips. Fold one side of the egg net over the filling, then fold the left and right sides over and roll the parcel up. Repeat until the ingredients are used up.
  6. Serve as a snack or as part of a meal.