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Minced Chicken and Prawns in an Egg Nest
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Filling
2 tablespoons oil
2 cloves garlic, minced
1 teaspoon crushed coriander roots and stems
1 teaspoon freshly ground black pepper
250g fresh prawns, peeled, deveined and minced
250g ground chicken
1 teaspoon salt
2 tablespoons shaved palm sugar or dark brown sugar
2 shallots, minced
4 tablespoons ground roasted peanuts
Method :
To make the Filling, heat the oil in a wok over medium heat and stir-fry the garlic, coriander roots and black pepper for 1 to 2 minutes until fragrant. Add the prawns and chicken and stir-fry until barely cooked, 2 to 3 minutes. Add the salt, palm sugar, shallots and peanuts. Stir-fry for another minute. Remove an set aside.
Beat the eggs in a bowl. Make a cone from a piece of banana leaf or waxed paper (or use a frosting cone). Pour a small amount of the beaten eggs into the cone. Lightly grease a crepe or omelette pan with a bit of oil and heat over medium heat. Once the pan is hot, squeeze lines of the beaten eggs slowly onto the pan in a zig-zag pattern, shaping it into a 10cm square net. Once the egg has set, carefully remove from the pan with a spatula and set aside to cool.
When cool enough to handle, place a small amount of coriander leaves and chillies in the center of each egg net. Then place 2 teaspoons of the Filling on top and fold the sides toward the center. Fold in the remaining sides to make a small square package. Serve immediately.
A simple alternative to the egg nest is to prepare a very thin omelette. Cut the omelette into the required number of squares, place the coriander leaves, chillies and Filling onto each square and fold to make a small package.
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