1 tsp sesame oil
Small pinch of salt
2 tbsp olive oil
500g prawns, shelled and deveined, roughly chopped
2 tsp sesame oil
1cm knob of ginger, finely grated
2 garlic cloves, finely crushed
1/2 tsp fish sauce
2 tbsp tamari soy sauce
1 large red chilli, seeds removed and finely chopped
½ bunch of coriander, washed and finely chopped, including the stems
½ bunch mint, chopped
1 handful bean sprouts
¼ cup cashews, crushed
Coconut Lime Dressing
1 x 270ml can AYAM coconut milk
1 tsp honey
1 red chilli, finely chopped
2 tbsp lime juice
1 tsp lime zest
1 tbsp AYAM fish sauce
To make the egg nets: Whisk the eggs, salt and sesame oil in a bowl. Heat 1 tablespoon of olive oil over medium-high heat in a non-stick frypan (or crepe pan if available), drizzle 1-2 tablespoons of egg mixture back and forth into the pan in a criss-cross pattern, cook on each side, transfer to a small bowl and repeat to make four egg nets.
Marinate the prawns in a bowl with sesame oil, fish sauce, soy, garlic, ginger and chilli. In a large pan, cook the prawns for about 5 minutes. Take off the heat and stir through the coriander and mint.
To make the dressing, combine all ingredients in a small bowl or jar, and mix well.
Place herbs into egg net, spoon prawn mixture and bean sprouts and roll up to enclose. Repeat with remaining egg net. Drizzle them both with coconut dressing and crushed cashews.