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PrintSTUFFED EGG FUYONG
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Beat eggs and season with salt and pepper. Keep aside.
- Mix chicken, prawns and mushrooms together in a bowl.
- Add wine, soya sauce, sugar and ginger. Add salt and pepper to taste. Mix in spring onions. Keep filling aside.
- Heat wok and add 1 teaspoon oil.
- Spoon 3 tablespoon of the beaten egg and spread in a circle of 3 - 4" diameter.
- Spoon 2 teaspoon filling in the centre of the egg.
- When underside of the egg sets, fold the egg circle over to make a crescent (half moon) shape. Press gently.
- Cook for 2 - 3 minutes on low heat to cook the filling.
- Make the remaining pan cakes in the same way. Serve with chilli sauce.
INGREDIENTS
- 6 eggs
- salt and black pepper powder - to taste
- Cooking Oil to fry
Filling
- 100 grams finely chopped chicken pieces
- 50 grams button mushrooms - chopped
- 50 grams prawns - cleaned, deveined & chopped
- 1 teaspoon rice wine or sherry
- 1 teaspoon soya sauce
- ½ teaspoon sugar
- ½ teaspoon chopped ginger
- 2 spring onions - cut into dices
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Posted Friday, February 10, 2023 at 8:09:10 PM