EGGS FU-YUNG

Eggs Fu Yung is a special type of scrambled egg that you will love to have in your breakfast table. The Chinese mushrooms create a special flavour in this dish to make it really different from any type of scrambled eggs out there.

Serves :

Preparation Time :

30 minutes

Cooking Time :

45 minutes

Preparation Method :

Soak the dried mushrooms in warm water for 15 minutes.
Squeeze dry and discard the hard stalks, then chop the mushroom caps. Chop the spring onions and ginger finely.
Heat the oil in a wok or deep frying pan, add the spring onions, ginger and garlic and stir-fry for 1 minute.
Add the mushrooms, bamboo shoots and water chestnuts and cook for 30 seconds.
Stir in the prawns, crabmeat and sherry and season with salt.
Lower the heat and pour in the beaten eggs, then scramble until the mixture is just set, stirring constantly.
Serve immediately, garnished with the radish flower and cucumber twist.

INGREDIENTS

6 dried Chinese mushrooms
4 tablespoons IDHAYAM Sesame oil
6 spring onions
1 inch piece root ginger, peeled
2 clove garlic, peeled and crushed
50 grams canned bamboo shoots, drained and diced
10 canned water chestnuts, drained and chopped
50 grams frozen peeled prawns, thawed
250 grams crab meat, drained
2 tablespoon dry sherry
Salt
10 eggs, beaten

Garnish

Radish flower, made by making V cuts in the top of a trimmed radish
Cucumber twist

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