Main · Season 4

Egg Net Ma Hor Sambal Prawns Tamarind dressing

Name: Egg Net Ma Hor Sambal Prawns Tamarind dressing
Yield: : 4
Ingredients: 2 eggs; 1 tablespoon coconut cream; ¼ teaspoon ground turmeric; Pinch of salt; 1 thumb size piece galangal, peeled; 1 thumb size piece fresh turmeric, peeled; 3 cloves garlic, crushed; 2 stalks lemongrass, white only, roughly chopped; 3 long red chillies, chopped; 3 dried long red chillies, deseeded, soaked in hot water for 10 minutes; ¼ cup vegetable oil; 2-3 tablespoons tamarind puree; 4-5 tablespoons brown sugar; Vegetable oil, for deep frying; 5 small eschalots, finely sliced; 200g pork mince; 200g chicken mince; 1 tablespoon reserved sambal paste; ¾ cup grated palm sugar; 1/3 cup fish sauce; ½ lime; 4 tablespoons coarsely ground roasted peanuts; ¼ cup brown sugar; ¼ cup water; 20g gula melaka (dark Malaysian palm sugar), chopped; 1 tablespoon tamarind puree; 1 teaspoon lime juice; 1 teaspoon fish sauce; 8 x 10cm piece ocean trout skin; Salt flakes

Audra Morrice

Contestant · 25 Jul 2012

View full method on 10 Play ↗ Open in The Pass

: 4

Serves

Components

Ingredients

Season

Ingredients

Egg net

2eggs

1 tablespooncoconut cream

¼ teaspoonground turmeric

Pinch of salt

Sambal paste

1 thumbsize piece galangal, peeled

1 thumbsize piece fresh turmeric, peeled

3 clovesgarlic, crushed

2 stalkslemongrass, white only, roughly chopped

3 longred chillies, chopped

3 driedlong red chillies, deseeded, soaked in hot water for 10 minutes

¼ cupvegetable oil

Sambal sauce

2-3 tablespoonstamarind puree

4-5 tablespoonsbrown sugar

Ma Hor

Vegetable oil, for deep frying

5 smalleschalots, finely sliced

200gpork mince

200gchicken mince

1 tablespoonreserved sambal paste

¾ cup grated palm sugar

1/3 cupfish sauce

½lime

4 tablespoonscoarsely ground roasted peanuts

Tamarind dressing

¼ cupbrown sugar

¼ cupwater

20ggula melaka (dark Malaysian palm sugar), chopped

1 tablespoontamarind puree

1 teaspoonlime juice

1 teaspoonfish sauce

Crispy fish skin

8 x 10cmpiece ocean trout skin

Salt flakes

Crispy taro

1 smalltaro, peeled, thinly sliced on mandolin

Prawns

4 largegreen tiger prawns, peeled, deveined and halved

Salad

250ggrape tomatoes, halved

½ telegraphcucumber, skin peeled, seeds removed and sliced on the diagonal

1 teaspoonlime juice

Pinch of sugar

1 teaspoonsambal sauce

1 bunchfresh coriander, leaves picked

1 bunchThai basil, leaves picked

1 bunchmint, leaves picked

1 bunchsnow pea tendrils

Reserved crispy eschalots & peanuts

2 teaspoonstamarind dressing

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsPorkMinceGingerBasilCoconut Milk or CreamGarlicThymeCorianderPrawnMintSnow PeasLimeTaroPalm SugarFish SauceLemongrassSambal OelekTurmericChilliAdult SupervisionSaladSeafoodContestant

Recipe by Audra Morrice, Season 4. Originally published by Network 10 on 25 Jul 2012.

Original on 10 Play ↗