Egg fu yung
- 250 gram cooked prawns, shelled, deveined
- 6 eggs, lightly beaten
- 2 cup (160g) bean sprouts, trimmed
- 2 green onions, sliced into matchsticks, plus extra sliced green onion to serve
- 125 gram shiitake mushrooms, thinly sliced
- 1 1/2 tablespoon soy sauce
- 2 teaspoon cornflour
- 1 teaspoon sugar
- 1/2 cup (125ml) salt-reduced chicken stock, heated
Egg fu yung
- 1Slice prawns in half lengthways. Combine with egg, beansprouts, green onion and mushrooms in a bowl. Season.
- 2Combine soy sauce, cornflour and sugar in a saucepan, add warm chicken stock and 1/2 cup water and stir briskly on medium heat, until boiling. Set aside.
- 3Heat a lightly oiled heavy-based frying pan on medium-high. When hot, drop in a batch of 1/3 cup measures of prawn mixture, about 2cm apart. Fry for 3 minutes, until lightly browned. Turn and cook other side until lightly browned.
- 4Transfer to a warm dish while cooking remaining mixture, adding more oil when necessary. Drizzle with sauce and top with extra green onion and a grinding of pepper to serve.
Serve this dish with steamed rice for a complete meal.
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