Egg wraps with prawns, bean sprouts and aromatic herbs

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.

Wraps

3	Eggs, whites (Main)
1 dash	Grapeseed oil

Filling

10	Prawns, cooked and chopped (Main)
1 cup	Bean sprouts
½ cup	Coriander
2 Tbsp	Shallots, finely sliced
1 Tbsp	Lemongrass, finely sliced
3	Kaffir lime leaves, finely shredded
¼ cup	Mint, finely shredded

Directions

1. 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.
2. Mix together prawns, bean sprouts, coriander leaves, shallots, lemongrass, kaffir lime leaves and mint.
3. 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.