Wednesday, 29 October 2014

Prawns vegetable fooyong


  • Toasted sesame oil 1 table spoon.
  • Egg 8.
  • Cornflour 2 table spoon.
  • Chopped fresh coriander 1 cup.
  • Soy sauce 1 table spoon.
  • Vegetable oil 2 table spoon.
  • Dry sherry 2 table spoon.
  • Broccoli florets thinly sliced 2 cup.
  • Red pepper,deseeded and thinly sliced 2.
  • Black pepper 1 tea spoon.
  • Fresh ginger cut into thin strips 3 table spoon.
  • Garlic paste 1 tea spoon.
  • Onion cut in sliced.
  • Peeled raw prawns 350 gram,thawed and drain if frozen.
  • Bean sprouts 200 gram.
How to cook;-
  1. Beat the eggs and add sesame oil and coriander.
  2. Mix the cornflour to a smooth paste with soy sauce and sherry and leave it for 15 minutes.
  3. Heat 1 table spoon vegetable oil in a large fry pan.
  4. Add the broccoli,pepper,garlic,ginger,spring onions and stir fry for 5 minutes.
  5. Pour in the cornflour mixture and stir for 1 minutes.
  6. Add the prawns and cook for 2 minutes.
  7. Add the bean sprouts and cook for 2 minutes or un till the prawns are pink.
  8. Transfer to a large bowl including all the juices and keep warm
  9. Wipe the pan with the piece of kitchen paper.
  10. Heat the 1 table spoon vegetable oil in a pan and pour just half of the egg mixture and swirl the pan to spread it out evenly.
  11. Stir once or twice .then let the egg set for 3 minutes.
  12. Loosen the omelette with a slice and transfer it to a serving dish.
  13. Quickly add the remaining egg mixture to the pan and cook for 1-2 minutes un till just set.
  14. Turn out on to the board and cut  into ribbons.
  15. Over the top of the whole omelette.
  16. Scatter the omelette ribbons over the top and serve immediately.

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