Egg wraps with prawns, bean sprouts and aromatic herbs
Photo by Tamara West
Carbohydrates are not bad for us, it’s more that our bodies are designed to operate on less than we eat in our modern diet. Jo Elwin cooks a meal where less is more. Makes around 8 wraps.
- To make thin egg wraps, whisk egg whites in a bowl with a fork. Heat a small non-stick frying pan over a medium heat and brush with grapeseed oil. Pour in some egg, moving the pan around to achieve a thin layer of egg. Turn after a few minutes to cook the other side, then remove to a plate. Cook remaining egg mix in the same way to make around 8 wraps.
- Mix together prawns, bean sprouts, coriander leaves, shallots, lemongrass, kaffir lime leaves and mint.
- Place an egg wrap on a board, place some filling on the bottom third and drizzle with 2-3 tsp of nam jim dressing. Roll up and slice to serve for lunch, as a starter or with drinks.