Fishnet Parcels

Fishnet Parcels


All credit goes to him.

fishnet parcels
He was the one with the idea.
He took over the kitchen one Sunday afternoon, he cleaned, he chopped, he weighed, he cooked, he jotted down ingredients and make some notes.

Food of Thailand


Me?
I was given the most important task, that is ~ tasting
... and of course to photograph his 'Masterpiece'.

This is how we spend our weekends, if we are not busy running, driving, waiting, planning our schedule around kids' social calender (which happen to be quite full!!!).

Fishnet Parcels made from fresh seafood, wrapped in lace crepe

Fishnet Parcels

Makes about 8 parcels (approx)
Click here to print

3 eggs 
Golden fried shallots – store bought

Ingredients for Fillings
200g seafood mix (marinara mix)
1 teaspoon cornflour
15 g fresh coriander
1 tablespoon oil
1 clove garlic – finely chopped
10g palm sugar -finely chopped
1-2 bird’s eye chilli (optional and finely chopped)
1 teaspoon fish sauce
1 teaspoon sesame seeds (pan roasted)
½ teaspoon ground black pepper
Salt to taste

Preparing Fillings
  1. Pat dry seafood mix with kitchen paper and coarsely chopped. 
  2. Mix with cornflour.
  3. Wash and separate coriander leaves from stems. 
  4. Finely chopped the stems.
  5. Heat oil in pan and sauté garlic in medium heat. 
  6. Increase heat and add seafood mix, palm sugar, chilies, fish sauce and pepper. 
  7. Give it a quick stir for 1 minute or until seafood is cooked through. 
  8. Add salt to taste. 
  9. Remove from heat and add in chopped coriander stems and sesame seeds. 
  10. Set aside to cool.
Making the Fishnet
  1. Lightly grease a non stick frying pan (30cm size is used here) over medium heat. 
  2. Using an icing piping bag, cut off a small hole (smaller hole is manageable, test it out prior to making the net). Use a bag clip and clip the bottom or the snipped end to stop eggs from flowing.
  3. beat eggs till light and pour into the icing bag
  4. When pan is hot, gently squeeze the bag. 
  5. Using a zigzag motion, forming a line horizontally and vertically over the hot pan. 
  6. Try to keep to 10cm by 10cm size. 
  7. Once the egg set, slowly remove the egg from pan onto plate. 
  8. Set aside to cool. 
  9. Repeat.
Putting 'em together
  1. Place a few of coriander leaves onto the centre of the fishnet. 
  2. Spoon 3 teaspoon of seafood mix onto the coriander leaves. 
  3. Sprinkle some golden fried shallots. 
  4. Fold in the sides; left, right, top and bottom to enclose the filling and form a parcel. 
  5. Serve as entrée with sweet chilli sauce or delicious to eat it on its own.
Note to self: to try with cut up bird's eye chilli, when he makes this again.

13 comments:

  1. Hi Lisa
    What a good idea, I never come across Roti Jala with filling. Well whoever idea it is, two thumbs up!

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  2. Beautiful, delicious and refined!

    Cheers,

    Rosa

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  3. How cool are these! Great idea, thanks :))

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  4. I love the idea of fishnet...it sure turned out beautiful and looks very tasty...awesome idea!
    Have a great week Lisa :D

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    Replies
    1. Thank you Juliana :D
      You have a great week too :D

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  5. Hi Lisa, your fishnet banyak cantik ooooo... very appetizing snack. I love this.

    Have a nice day.

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  6. Hi Lisa,

    These fishnet reminds me a lot of roti jala... Drooling now. I can imagine these fishnet parcels would taste very good too :D

    Zoe

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  7. Wow, such a beautiful recipe and I love this idea! Very fancy and delicate! I'm in awe of this gorgeous dish, Lisa!

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