FU YUNG HAI
- 7 eggs
- 1 teaspoon salt
- 1 teaspoon pepper vegetable oil
- 3 cloves garlic, finely chopped
- 50 g onion, finely chopped
- 75 g shrimp, peeled, roughly chopped
- 150 g meat for crabs boiled / canned
Seasoning Sauce :
- 1 tablespoon margarine
- 25 g onion, chopped
- 2 cloves garlic, minced
- 2 large red chilies, seeded, thinly sliced lengthwise
- 50 g carrots, cut into julienne of
- 1 stalk leaves, cut into 4 cm, split-split
- 200 ml water
- 5 tablespoons bottled tomato sauce
- 1 tsp sugar
- 1 tsp vinegar cooking
- 1 teaspoon salt
- 1 tsp cornflour, dissolved in a little water
- 50 g frozen peas
Directions :
- Whisk eggs, salt and pepper until frothy.
- Heat 1 tbsp oil, saute garlic and onion until wilted.
- Enter the shrimp, stir until it changes color. Lift. Chill.
- Enter into the beaten eggs with crab meat and stir well.
- Heat the omelet pan, put some oil.
- Pour some egg mixture, cook until done on both sides. Do the same with the remaining ingredients. Remove and set aside.
- Sauce: Heat the margarine until melted. Saute garlic and onion until wilted.
- Enter the other vegetables, stirring until wilted.
- Add seasonings and water. Bring to a boil.
- Pour the starch solution, stirring until thick. Lift.
- Place pancakes on serving plates. Pour the sauce. Serve.
Categories:
Chinese Food
