Dinner Saturday 27 October 2007 - Prawn Egg Fu Yung with Asparagus

Prawn Egg Fu Yung with Asparagus
2 cloves garlic, crushed
1 thumb ginger, grated
100g bean sprouts, blanched
3 spring onions, finely sliced
handful coriander
10 prawns (about 100g)
2 large, free-range organic eggs
½ teaspoon sesame oil

Beat the eggs with the sesame oil and leave to one side.

Spray a small non stick skillet with a little flavourless oil and fry the ginger & garlic for a minute or so, until fragrant but not browned.

Arrange the prawns evenly around the bottom of the pan, then covered them with the blanched bean sprouts tossed with the coriander leaves.

Pour over the eggs & sesame oil and cook, covered, over low heat until the eggs are set (about 5 minutes).

Garnish with the asparagus and serve with:


Fu Yung Sauce
1 cloves garlic, crushed
1 thumb ginger, grated
2-3 chillis
200ml vegetable stock
1 tablespoon soy sauce
1 tablespoon corn flour
Simmer the garlic, ginger & chillis in the stock & soy sauce for about 5 minutes, then add the cornflour slaked with a little cold water. Cook over low heat for a further 5 minutes and serving with the fu yung.

Nutrition Data
Calories (kcal) 421.6
Carbohydrate (g) 25.4
Protein (g) 39.1
Fat (g) 19.3
Fibre (g) 6.2