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 |
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Directions
- 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.
