Rated 5 out of 5 based on 1 votes
- 4 x eggs
- 250 g pork mince
- 1 tspn sesame oil
- 1/2 cup chicken stock
- 1 tspn each fresh ginger & garlic, grated
- 1 x red capsicum diced
- 1 cup frozen peas, corn, carrot and bean mix
- 2 Tbls salt-reduced soy sauce
- 1/4 cup kecap manis
- 1 cup bean sprouts
- 1 cup spring onions chopped
- 4 tspn peanuts, crushed
Stir fry pork mince in sesame oil til cooked through
Add the stock, ginger and garlic to the pork, and stir
Add the capsicum and the frozen vegie mix, stir for 5 min until vegies heated through.
Add the soy sauce, Kecap Manis, sprouts and spring onions and give a quick stir to heat then set aside.
Whisk eggs until well combined then slowly pour into a sauce dispencer.
Heat a large non stick pan then drizzle 1/4 of the eggs in lines and stripes, cook than flip over then slide onto a plate. Repeat with remaider of eggs and place on seperate plates.
Place 1/4 of the pork mixture on one half of the egg net, sprinkle with one teaspoon of the peanuts and fold over. Repeat with remainder of nets.
Note: A cream piping bag fitted with a fine nozzle can also be used to drizzle the nets.
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These look super cool! Love the egg nets