Prawn Egg Fu Yung
Food Recipe
Ingredients
6 eggs
1/2 cup chopped prawns
(or crab meat or shrimps)
4 dry black mushrooms (soaked, washed & shredded)
1 cup bean sprouts or shredded bamboo shoots
1/3 cup chopped spring onions
1 tablespoon light soy sauce
2 teaspoons salt
1/2 cold water
8 tablespoons oil
Optional Sauce:
Prepare this from 1 cup chicken stock and 1 teaspoon salt. Bring to a boil and thicken with 1 tablespoon cornstarch paste (1 tablespoon cold water & 1 tablespoon cornstarch).
Method
Beat eggs until the consistency of foamy shampoo, add 1 teaspoon salt and 1/2 cup cold water, mix again and put aside.
Heat 6 tablespoons oil in frying pan, stir in chopped prawns, chopped mushrooms, bean sprouts (or bamboo shoots) and chopped spring onions. Add soy sauce and 1 teaspoon salt. Stir fry for about one minute over high heat.
Splash 2 tablespoons oil down side of frying pan and add egg mixture from 1 to stir fried ingredients in pan. Carefully allow to cook, when ready turn over and fry on both sides until golden. Remove from frying pan and place on warm dish. Serve immediately.
Optional: Prepare sauce and pour over before serving.
(Prepare this from 1 cup chicken stock and 1 teaspoon salt. Bring to a boil and thicken with 1 tablespoon cornstarch paste (1 tablespoon cold water & 1 tablespoon cornstarch).
Source :
Madeleine's recipe :
Prawn Egg Fu Yung
Discover more of Madeleine’s Mauritian cuisine in
‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe