‘I love fresh basil and coriander’

This recipe is another one from the cookbook ‘Egg’ by Alex Barker. With the eggs, we’ll make simple omelettes to make parcel wrappings. For the fillings, it’s Thai-inspired stir fry mince pork cooked with fish sauce, tomatoes, chillies and herbs.

Fresh coriander is used in the book. Since I have fresh coriander and basil in the fridge and cannot decide which one I should use, I decided to use both herbs. The mince pork filling is tasty; it’s sour, salty, spicy plus you get the fresh flavour from the herbs. What a contrast to the delicate taste of the eggs. Best served with hot steamed jasmine rice 🙂

Thai-style pork parcels

(adapted from ‘Egg’ by Alex Barker, 2000)

(makes 4 parcels)

  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 large onion, finely chopped
  • 300 gr minced pork
  • 3 tablespoons Thai fish sauce
  • 1 teaspoon granulated sugar
  • 2 tomatoes, diced
  • 4 red chillies, finely chopped
  • 1 small handful fresh basil leaves
  • 1 small handful fresh coriander leaves
  • salt and black pepper
  • extra basil and coriander to garnish

Omelettes

  • 6 eggs
  • 1 tablespoon Thai fish sauce
  • 4 teaspoons olive oil

Eggs and fish sauce

Step 1. Heat the oil in a wok, add the garlic and onion, and fry for 3-4 minutes until soft. Add the pork and fry for about 8 minutes until lightly browned.

Step 2. Stir in the fish sauce, sugar, tomatoes, chilli, salt and pepper; simmer until slightly thickened. Mix in fresh basil and coriander.

Step 3. To make the omelettes, whisk together the eggs and fish sauce. Heat 1 teaspoon olive oil in a large non-stick frying pan. Add a quarter of the beaten egg mixture and tilt the pan to spread the egg into a thin, even sheet. Cook until the omelette is just set, then spoon a quarter of the filling into the center. Fold into a neat square parcel by bringing the opposite sides of the omelette towards each other – first the top and bottom, then the right and left sides.

Step 4. Place the parcel onto a plate, folded side down. Repeat with the rest of oil, eggs and filling. Garnish with fresh basil and coriander and serve with steamed rice.

Thai-style pork parcel served with steamed jasmine rice

It’s seriously good 🙂

xxx,
Inge

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