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8 EGGS
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1 EGGPLANT, in cubes
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100 GRAM BEAN SPROUTS
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1 ONION, chopped
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1 CUP CHICKEN STOCK
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2 TBSP SOY SAUCE
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1 TBSP SUGAR
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1 TBSP SHERRY
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1 TBSP CORN STARCH
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500 GRAM PRAWNS, shelled but with
the tail on
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VEGETABLES, like cauliflower,
broccoli, zucchini, onion
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150 GRAM WHITE FLOUR
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250 GRAM ICE COLD WATER
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2 EGG YOLKS
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SOY SAUCE
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WASABI
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OIL FOR FRYING
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Mix the
eggs with the bean sprouts, the egg plant and the onions and make 8
small omelets out of this mixture; fry bottom side until the top is
almost dry, turn them around and fry again for two more minutes. In the
mean time, dissolve the corn starch into the chicken stock, add the soy
sauce, the sugar and the sherry and heat the mixture until it thickens. Put the omelets on plates,
fold them and drizzle the sauce over the omelets.
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Cut the vegetables in bite-size pieces. Mix the flour with the water and the egg
yolks to a batter. Dip the vegetables and the prawns in the batter and deep fry
them until they are golden brown. Serve with soy sauce and wasabi as a dip.
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