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18 December 2012,00:47 by
D.Sumithra

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STUFFED EGG FUYONG

Serves :
6

Preparation Time :
25 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Beat eggs and season with salt and pepper. Keep aside.
  • Mix chicken, prawns and mushrooms together in a bowl.
  • Add wine, soya sauce, sugar and ginger. Add salt and pepper to taste. Mix in spring onions. Keep filling aside.
  • Heat wok and add 1 teaspoon oil.
  • Spoon 3 tablespoon of the beaten egg and spread in a circle of 3 - 4" diameter.
  • Spoon 2 teaspoon filling in the centre of the egg.
  • When underside of the egg sets, fold the egg circle over to make a crescent (half moon) shape. Press gently.
  • Cook for 2 - 3 minutes on low heat to cook the filling.
  • Make the remaining pan cakes in the same way. Serve with chilli sauce.

INGREDIENTS

  • 6 eggs
  • salt and black pepper powder - to taste
  • Cooking Oil to fry

Filling

  • 100 grams finely chopped chicken pieces
  • 50 grams button mushrooms - chopped
  • 50 grams prawns - cleaned, deveined & chopped
  • 1 teaspoon rice wine or sherry
  • 1 teaspoon soya sauce
  • ½ teaspoon sugar
  • ½ teaspoon chopped ginger
  • 2 spring onions - cut into dices

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