In this Foo Yung recipe, prawns are added to the popular Chinese dish. They work well with the eggs to help lift the dish and make it lighter. It’s extremely easy to make, and very tasty!
- 225g (8 oz) fresh beansprouts
- 150g (5 oz) cooked small prawns
- 8 eggs, beaten
- 125g (4 oz) mushrooms, sliced
- 2 large spring onions, chopped
- ½ teaspoon salt
- 3 tablespoons vegetable oil
- For the sauce:
- 350ml (12 fl oz) chicken stock
- 2 tablespoons soy sauce
- ¼ teaspoon salt
- ground white pepper, to taste
- 2 tablespoons cornflour
- 2 tablespoons cold water
- Mix the prawns, eggs and beansprouts in a bowl. Add the mushrooms, spring onions and salt.
- Place a deep frying pan over high heat. When the pan is hotm, add oil and reduce the heat. Pour about 120ml of the mixture into the pan. Form into a patty and fry until golden brown. After 4 minutes, turn the patty.
- Repeat with the remaining mixture. Add more oil if needed. While you prepare the sauce, keep the patties warm in the oven on very low heat.
- The sauce: Over medium heat, mix the soy sauce, chicken stock, salt and white pepper to taste. Bring it to the boil. Mix cornflour and water separately, then add it in. Stir until thick.
- Drizzle the sauce over the patties and serve.
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