Lacy Duck Egg Nets

These parcels are very attractive. Thais have a special dispenser for making the nets. It is cone-shaped with holes at the bottom, to allow the egg mixture to dribble out in threads. You can use a small-hole funnel, a piping bag with a small nozzle or a squeezy bottle.


makes about 12-15
4 coriander roots
2 garlic cloves
10 white peppercorns
pinch of salt
45 ml (3 tbsp) oil
1 small onion, finely chopped
115 g (4 oz) lean minced pork
75 g (3 oz) shelled prawns, chopped
50 g (2 oz) roasted peanuts, ground
5 ml (1 tsp) palm sugar
fish sauce, to taste

for the egg nets

6 duck eggs
coriander leaves, to serve, plus extra to garnish
spring onion tassels, to garnish
sliced red chillies, to garnish


1. Using a pestle and mortar, grind the coriander roots, garlic, white peppercorns and salt into a paste.

2. Heat 30 ml (2 tbsp) of the oil, add the paste and fry until fragrant. Add the onion and cook until softened. Add the pork and prawns and continue to stir-fry until the meat is cooked.

3. Add the peanuts, palm sugar, salt and fish sauce, to taste. Stir the mixture and continue to cook until it becomes a little sticky. Remove from the heat. Transfer the mixture into a bowl and set aside.

4. Beat the duck eggs in a bowl. Grease a non-stick frying pan with the remaining oil and heat. Using a special dispenser or one of the alternatives, trail the eggs across the pan to make a net pattern, about 13cm/5in in diameter.

5. When the net is set, carefully remove it from the pan, and repeat until all the eggs have been used up.

6. To assemble, lay a net on a board, lay a few coriander leaves on it and top with a spoonful of the filling. Turn in the edges to make a neat square shape. Repeat with the rest of the nets. Arrange on a serving dish, garnish with spring onion tassels, coriander leaves and chillies.

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