- 6 eggs
- 1- 2 tablespoon vegetable oil
- 2 cloves garlic, crushed
- 1 red chilli, seeds removed and finely chopped
- 2 cm piece of ginger, finely grated
- 2 teaspoons sesame oil
- 500 g pork mince
- 1 medium carrot, chopped
- 1 tablespoon fish sauce
- ½ cup hoisin sauce
- 4 sring onions, sliced
- 1 ½ cups mung bean sprouts, ends trimmed as needed
Whisk eggs in a bowl and then refrigerate for 30 minutes.
Heat a 22 cm non stick frying pan or a regular frying pan with a little oil and quickly swirl 2 tablespoons of egg across the surface to form a net like appearance. Cook on both sides and then stack under a clean tea towel until the egg is all cooked.
Heat 1 tablespoon of oil in a frying pan and gently cook the garlic, chilli and ginger until fragrant, taking care not to burn them. Add the sesame oil, pork, carrot, and fish sauce and cook until the pork is golden and well cooked. Mix through the hoisin sauce, spring onions and the bean sprouts.
Lie the egg nets out on plates and cover one side with the pork and sprouts. Fold the net over the filling and serve immediately.