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Beef Cutlets Wrapped in Egg Net

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Beef Cutlets Wrapped in Egg Net

Serves : 4
Preparation time : 15 minutes
Cooking time : 30 minutes

Ingredients :

350g minced (ground) beef
100g minced (ground), shelled prawns (shrimps)
90ml cooking oil
1 large onion, peeled and finely diced
1 tablespoon minced (ground), peeled garlic
70g ground, roasted 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 (cilantro), stalk removed
1 red chilli, seeded and cut into thin strips
1 cucumber, peeled and sliced
1 spring onions (scallions)
carrot, carved into flower shape

Method :

Combine the beef and prawns (shrimps) and mix well.
Heat 60ml cooking oil and saute the onion and garlic. Add the beef and prawns (shrimp) mixture and stir-fry until slightly dry.
Add the peanuts, coriander roots, white pepper, fish sauce and sugar. Fry until the meat is slightly dry. Set aside.
Heat some of the remaining cooking oil and sprinkle the egg by hand in criss-cross lines t oresemble a net, approximately 10cm in diameter. Continue until all the egg is used up.
To assemble each cutlet, put a few coriander leaves (cilantro) and red chilli strips on each egg circle. Top with 1 heaped tablespoon of the cooked beef and prawns (shrimps) mixture and wrap the egg to form a square. Continue with the remaining ingredients.
Serve garnished with cucumber, spring onions (scallions) and carrot.

Thai Food Recipes
Pineapple Fried Rice, Pork Salad with Ginger Dressing, Beef Curry with Pineapple and Eggplant, Spicy Steamed Fish Parcels, Thai Stewed Beef, Thai Sweet and Sour Prawns, Fish in Fragrant Green Peppercorn Curry, Hot and Sour Seafood Soup, Pan-fried Fish with Tom Yam Sauce

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