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.
|3||Eggs, whites (Main)|
|1 dash||Grapeseed oil|
|10||Prawns, cooked and chopped (Main)|
|1 cup||Bean sprouts|
|2 Tbsp||Shallots, finely sliced|
|1 Tbsp||Lemongrass, finely sliced|
|3||Kaffir lime leaves, finely shredded|
|¼ cup||Mint, finely shredded|
- 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 ofnam jimdressing. Roll up and slice to serve for lunch, as a starter or with drinks.