Kittichai Executive Chef Ty Bellingham - Chicken & coconut wrapped in an egg net

Chicken and coconut wrapped in an egg net

2 eggs
a pinch of salt
oil for deep frying

a can of coconut cream
chicken stock or water
1 tablespoon palm sugar
1 tablespoons fish sauce
a touch white vinegar
a pinch of white pepper

1 cup freshly grated coconut
1 chicken breast
½ stalk cleaned lemongrass, finely sliced
2 kaffir lime leaves, finely shredded
Cilantro leaves
mint leaves
red chilli julienne
2 red shallots sliced
a squeeze orange juice

The night before, crack the eggs, season and whisk lightly. Pass through a fine sieve and refrigerate. Take out a few hours before needed.
Heat the oil and drizzle the eggs to form a net. Store on absorbent paper: make as many as needed. One net is normally enough for 1 appetizer portion.

Shred the fresh coconut with a zester. Prepare the lemongrass, lime leaf, red shallots, cilantro leaf and mint for the salad component of the dish.

Poach the chicken breast in the coconut cream and little chicken stock with whatever scraps you have left over from the lemongrass, lime leaf and red shallots. After the chicken breast is cooked take it out of the liquid and allow to cool. Then thinly shred along the grain of the flesh to form long thin strips of chicken.

Reduce the coconut cream, whisking intimately until the cream has reduced by half. Add the palm sugar, fish sauce, white vinegar and white pepper to taste.

Combine the chicken, coconut and the remaining ingredients and then carefully wrap in the nets. Add little orange juice to give the salad some height in flavour.

Slice into 4 pieces and serve.

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