BBQ Better with Ben O'Donoghue

Ingredients

• Makes 4 portions

Egg nets

• 3 eggs

Filling

• 20 scallops meat only
• 1 teaspoon chopped ginger
• 1/2 teaspoon of chopped garlic
• 2 cups bean sprouts
• 3 tablespoons of sweet chili sauce

Garnish

• 1 bunch coriander leaves
• ½ bunch mint leaves
• 1-2 sliced red chilies
• 4 small shallots / spring onions finely sliced
• Lime juice

BBQ equipment

(Product available at Barbeques galore stores)

• 1 x BBQ with a flat plate
• 1 x Bar-B-Chef BBQ Hot Plate Liner

Method

1. Place egg in a large bowl. Whisk egg until just combined, strain the egg through a fine sieve to remove membranes and break down the protein. Cover and refrigerate while preparing filling.
2. To make egg nets, place the Bar-B-Chef Hot Plate Liner on the flat plate surface on the BBQ and heat over a medium heat. Dip your finger tips in the egg mixture and drizzle mixture over the Bar-B-Chef Hot Plate Liner in opposite directions to form a crosshatch pattern or spider web effect. Once the egg sets, turn out onto a large plate and cover with a sheet of baking paper. Repeat process with remaining egg mixture to make four egg nets.
3. For the filling marinate the scallops with the chopped ginger and garlic. Wipe the Bar-B-Chef Hot Plate Liner clean and heat over a medium heat. Place the scallops onto the Bar-B- Chef hot plate liner and cook on each side until golden, about 1 minute each side. Remove to a bowl and then add the sprouts to the Bar-B-Chef Hot Plate Liner and fry quickly until hot but still crisp. Add to the scallops and then toss through the chili sauce.
4. Divide the scallops between the egg nets and then top with the mixed salad and chili. Dress with a squeeze of lime juice.
5. Fold over the egg nets and serve!