When I visited Paddy’s Market in Sydney I met up with my old friend Jennice Kersh. She had gathered a basket of goodies from the market and set me the challenge to create something.
Finely slice one red chilli and seed and cut the other into thin matchsticks, reserving for garnish. Heat the peanut or olive oil and sesame oil in a large frying pan over a medium heat. Add the garlic, chopped chilli, mushrooms, coriander root and stems and cook, stirring occasionally, for 2 minutes or until the mushrooms are soft and beginning to turn golden. Add the bean shoots and sauté for 1 minute longer. Season with fish sauce and palm sugar. Transfer the mixture to a bowl.
Whisk the eggs gently in a medium bowl. Do not overbeat. Pour the egg mixture into a pitcher or use a funnel to pour into a squeeze bottle.
Heat a little more oil in a large frying pan and wipe out leaving a thin coat. Place over a medium heat and pour in one quarter of the egg mixture in thin streams from the squeeze bottle or pitcher, making a lattice pattern. Alternatively, dip your hand in the egg mix and move it backwards and forwards across the flat frying pan, dripping the egg so that the egg drizzles lines in the oil. Do not move too quickly otherwise the strands will be too fine and will break. Circle the perimeter to form a border on the net. Gently cook for 30–40 seconds or until the egg net is cooked through. Turn out onto a sheet of baking paper or a plate. Repeat until the egg mix is finished.
Divide the mushroom mixture down the centre of the nets and sprinkle with peanuts and coriander leaves. Gently roll to encase. Alternatively, lay out an egg net, spread some mix on the lower third of the net and roll up. Repeat with the remaining nests and mixture. Garnish the egg nets with the spring onion and reserved chilli and serve immediately.
Egg nets can also be sliced into bite-sized pieces and served as a canapé.
Mushrooms always have an affinity with pinot noir as they are both a bit earthy. Pinot noir can also handle chilli.
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