Ingredients
Serves 4-6
Prawns in Spiced, Crispy coconut batter with Ginger Dipping Sauce
20 large green king prawns, peeled deveined and butterflied
2 tsp sambal olek
1 tbsp very finely chopped lemon grass
1 cup plain flour
1 cup cornflour
Enough soda water to give the batter a consistency of pouring cream
Extra plain flour
1 ½ cups of shredded coconut
2 cups vegetable oil
Ginger Dipping Sauce:
½ cup light soy sauce
1 tbsp Shaoxing wine
1 tbsp sugar
1 tbsp finely chopped ginger
½ tsp sesame oil
Golden Egg Nets with Chicken, Peanuts, Bean Sprouts and Sweet Vinegar Sauce
Filling:
½ tsp white pepper
¼ cup coriander root and stem
8 cloves garlic, chopped roughly
1 tbsp vegetable oil
500g chicken thigh meat, finely chopped
1 tsp palm sugar
1 tsp fish sauce
2 cups bean sprouts
½ cup roasted and coarsely chopped peanuts
Sauce:
1 cup coconut vinegar
1 cup white sugar
6 golden shallots, finely sliced
1 tsp finely julienned ginger
1 knob pickled garlic
½ cucumber, peeled, deseeded and finely diced
1 long red chilli, deseeded and julienned
6 beaten eggs
Method
Prawns in Spiced, Crispy coconut batter with Ginger Dipping Sauce
To make ginger dipping sauce, combine all ingredients in a small saucepan and cook, stirring, until the sugar is dissolved. Allow to cool. Transfer into a small bowl to serve.
To make the batter mix all the ingredients together in a bowl and whisk lightly until the batter has the consistency of pouring cream. Dip prawns on the extra flour, then coat in the batter. Roll in shredded coconut. Heat oil in wok and fry prawns until cooked, about 5 minutes. Serve with Ginger dipping sauce
Golden Egg Nets with Chicken, Peanuts, Bean Sprouts and Sweet Vinegar Sauce
Filling:
Pound white pepper in a mortar, add coriander and garlic and pound to a paste.
Heat oil in a wok and gently fry the paste until fragrant.
Add chicken and stir-fry until cooked, about 5 minutes.
Season with palm sugar and fish sauce.
Remove from heat, toss through bean sprouts and peanuts
Sauce:
Combine coconut, vinegar and sugar in a saucepan, bring to boil and reduce by one quarter. Remove from heat and cool.
Combine with remaining ingredients in a serving bowl.
Egg nets:
Heat a heavy based skillet to a medium heat.
Give it a light coating of vegetable oil.
Dip your fingers and palm into beaten egg, then wave your hand back and forth across the width of the skillet with unhurried even strokes.
The beaten egg will trail off your fingers in fine liquid threads.
Repeat this technique until you have 3-4 layers, which will form a fine netting.
Cook netting until egg is firmly set, about 1-2 minutes
Remove from skillet and layer between baking paper, repeat with egg mixture to make five more nets. Discard any left over mixture.
To assemble, place each egg net on a serving plate, spoon a few tablespoons of filling into the net and fold over the edges. Serve with the sauce in a separate bowl.