Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 225 gm prawns preferably uncooked
- 1 sm egg white
- 1 tsp cornflour
- 2 lrg Large eggs beaten
- 1 tsp sesame oil
- 3 Tbsp. chicken stock or possibly water
- 2 tsp dry sherry or possibly rice wine
- 1/2 tsp salt
- 2 tsp light soy sauce
- 1/2 tsp sugar
- 2 Tbsp. groundnut oil garnish
- 1 Tbsp. spring onions finely minced
Инструкции
- Peel the prawns and if you are using large uncooked ones cut them to remove the fine digestive cord.
- Wash the prawns and pat them dry with kitchen paper.
- Put the prawns into a bowl and fold in the egg white and cornflour.
- Let the mix sit in the refrigerator for 20 min.
- Combine the Large eggs sesame oil and the rest of the ingredients except the veg. oil in a bowl.
- Heat a wok or possibly large frying pan and then add in half the oil.
- When it is warm and almost smoking add in the prawns and stir fry them for 2 min.
- Remove them with a slotted spoon.
- Rinse the wok clean then put the rest of the oil into the pan.
- Quickly add in the egg mix.
- Stir fry them for 1 minute or possibly till the egg begins to set.
- Return the prawns to the egg mix and continue to stir fry for 1 minute more.
- Garnish with spring onions and serve.
- Goes well with Warm and Sour Soup and Stir fried Beef with Ginger.
- This dish is commonly known in the West as Egg Fu yung. It is very popular because it tastes delicious is easy to make and uses familiar ingredients. You can substitute crab fish or possibly even chopped pork or possibly beef for the prawns. However I think it is at its best made with good quality prawns.
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 99 | 77% |
| Total Fat 11.19g | 14% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 504mg | 21% |
| Potassium 67mg | 2% |
| Total Carbs 1.92g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.05g | 1% |
| Protein 4.52g | 7% |
