Egg Net with Hoisin Pork

Whisk the eggs together then pour through a sieve into a jug. Cover with plastic wrap and chill in the fridge for 2 hours.

Roughly chop the lemongrass, onion, chilli and ginger and put in a small food processor with the sesame oil. Whiz to form a paste.

Heat 1 tablespoon of peanut oil in a large frying pan and add the spice paste. Cook for 3 minutes, stirring, then add the pork and mix to combine.

Add the hoisin and soy sauce and cook the pork over a medium heat for 15–20 minutes, using a wooden spoon to break down any lumps. It should finish evenly brown, fragrant and cooked through.

Use a paper towel to wipe a flat frying pan or crêpe pan with the remaining peanut oil and heat over a gentle medium heat. Drizzle egg into frying pan crossing back and forward one way, then again in the opposite direction to create a lattice effect.

Cook for about 1 minute until set, then flip out on to a paper towel. To make life easier, you can put the egg in a small plastic squeeze bottle and use that to make your pattern, or drop it off the end of a tablespoon. There is no need to rush or panic when doing the egg net, slow and steady is the key to success. The egg mixture will make eight “nets”.

Halve the cucumber lengthways and use the tip of a teaspoon to scrape out the seeds. Cut into 3–5mm slices on the diagonal and place in a bowl. Add bean sprouts, herbs, half of the peanuts and half of the chilli.

Dressing: Whisk all the ingredients, pour over the salad and toss to combine.

Briefly reheat pork and invite guests to make their own egg nets by placing pork on one half, layering with salad, folding over and garnishing with remaining, herbs, chilli and peanuts. Serve with extra hoisin sauce and limes on the side. Makes 8