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cooking time: 10 minutes
Ingredients
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113 grams dried mushrooms
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2 large soft shell crabs (or canned crab)
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170 grams onions, chopped
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57 grams water chestnuts, thinly sliced
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57 grams bean sprouts
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5-6 eggs
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2 teaspoons soy sauce
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a little oil
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1 tablespoon corn flour
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140 ml stock (or water)
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1/4
teaspoon sugar
Method
1. Soak the mushrooms in warm water for 1
hour until soft, drain, remove stalks, then chop.
2. Shred the crab meat and blend thoroughly with onions, water
chestnuts, bean sprouts,
mushrooms, eggs, and 1
teaspoon soy sauce.
3. Heat a shallow pan with oil.
4. Take up a spoonful of the mixture at a time and drop into the oil.
5. Brown on both sides.
6. Mix the corn flour with soy sauce, stock, and sugar, and cook over
low heat.
7. Pour over the Foo Yung and serve at once.
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