Pork and scallop egg nets

Pork and scallop egg nets

At Home with Ben
Mark Roper

Egg nets are easy to make and a fantastic way to present a salad. Typically, they are used in Thai cuisine, as in this case. This combination also works well with leftover roast pork belly or loin.

I find non-stick Teflon barbecue liners are handy when making these egg nets, as the egg just slips straight off . I cook them on the barbecue but you could easily use a frying pan or wok. However you cook them, I strongly recommend using a Teflon liner or some lightly oiled baking paper.


Quantity Ingredient
3 eggs
1 teaspoon chopped ginger
1/2 teaspoon chopped garlic
1 tablespoon sugar
2 tablespoons shaoxing rice wine
100g pork fillet, thinly sliced
10 scallops, white meat only
2 cups bean sprouts, trimmed
1/4 cup oyster sauce
4 spring onions, thinly sliced
2 small red chillies, sliced
bunch coriander, leaves picked
1/2 bunch mint, leaves picked
1 lime, juiced


  1. Whisk the eggs in a large bowl until just combined. Strain through a fine sieve to remove the membranes and break down the protein. Cover and refrigerate.
  2. Make a marinade by combining the ginger, garlic, sugar and rice wine. Place the pork slices in the marinade and marinate for 1 hour.
  3. To make the egg nets, heat a Teflon barbecue liner or baking paper on the flat plate of your barbecue or in a large frying pan over low heat. Dip the end of a whisk in the chilled egg mixture and drizzle over the liner to form a crosshatch pattern or spider web effect. Once the egg sets, turn it out onto a large plate and cover with a sheet of baking paper. Repeat the process with the remaining egg mixture to make four egg nets. Place the egg nets on four plates.
  4. Wipe the barbecue liner clean and place over a medium–hot barbecue plate. Place the pork slices on the liner and cook for 1 minute on each side, until golden, then set aside.
  5. Wipe the liner and cook the scallops for 3–4 minutes, until golden, then place them in the bowl with the pork. Quickly fry the bean sprouts on the barbecue liner, until hot but still crisp. Combine the bean sprouts, scallops and pork, then toss through 1 1/2 tablespoons of oyster sauce.
  6. Make a salad by combining the spring onion, chilli, coriander and mint leaves. Dress with lime juice.
  7. To serve, spoon the scallop and pork mixture into the egg nets and top with the salad. Fold over the egg nets and drizzle with the remaining oyster sauce.
At Home with Ben
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again