Egg fu yung

Egg fu yung
Light and tasty Chinese patties made with prawns and stir-fried vegetables.
INGREDIENTS
200ml (7fl oz) vegetable stock
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
vegetable oil, for frying
3 shallots, thinly sliced
2 garlic cloves, crushed
1 green pepper, deseeded and chopped
1 celery stick, chopped
85g (3oz) beansprouts
115g (4oz) frozen prawns, thawed
5 eggs, beaten
2 tsp cornflour
boiled rice, to serve
METHOD
1 In a small saucepan, add the stock, oyster sauce, soy sauce, and rice wine. Set aside.
2 Heat 2 tbsp oil in a wok and stir-fry the shallots, garlic, green pepper, and
celery for 3 minutes. Add the beansprouts and stir-fry for 2 minutes. Then add the prawns,
and stir-fry for 1 minute more. Transfer to a large bowl and set aside.
3 When the mixture is cool, stir in the beaten eggs. Wipe the pan with kitchen paper.
4 Return the wok to the heat and pour in 5cm (2in) oil. When hot, ladle 1/4 of the mixture
into the oil and fry for 2 minutes, or until lightly browned, spooning over the oil so the top
starts to set as well.
5 Carefully turn over and cook the other side. Drain and keep warm. Cook the rest
of the mixture.
6 Mix the cornflour with a little water until smooth and stir into the stock mixture
in the saucepan. Bring to the boil, stirring constantly until thickened and smooth,
and simmer for 1 minute. Spoon over the egg fu yung patties and serve at once with
boiled rice.

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