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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These are like egg foo yong with prawns. They make a great side dish if you are making a Chinese entree. The recipe comes from Australian Women's Weekly Chinese Cooking Class cookbook. Ingredients:
8 eggs |
salt and pepper |
oil |
2 oz. mushrooms |
4 shallots or spring onions |
1 stick celery |
8 oz. prawns |
8 oz. bean sprouts |
sauce |
1 cup water |
1 tbsp. cornstarch |
2 chicken stock cubes |
1 tsp. sugar |
2 tsp. soya sauce |
salt |
Directions:
1. Sauce:
2. Blend water and cornstarch until smooth, add crumbled stock cubes, sugar, soya sauce and salt. Stir until sauce boils and thickens.
3. Put eggs in bowl. Season with salt and pepper. Beat only until eggs are slightly frothy.
4. Heat small amount of oil in pan. Gently saute finely chopped mushrooms one minute. Remove from pan, drain, add to beaten eggs. Add finely chopped shallots, finely chopped celery, shelled and chopped prawns and bean sprouts. Mix well.
5. Add enough oil to medium-sized fry pan just to cover base. When oil is hot, pour omelet mixture into pan using cup to make four small omelets.
6. When mixture is firm on one side, separate omelets with spatula and turn, cooking the other side. Stak on a warm plate while cooking remainder of omelets; keep warm. To serve, stack two omelets one on top of the other. Spoon sauce over.
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