Foo Yong Hai Recipe(Scrambled Eggs with Shrimps, Carrot and Marrow) |
Ingredients: |
1 large carrot 1 ridged loofah (chi kwa) 5 eggs 4 tablespoons milk 1 tablespoon light soy sauce ½ teaspoon white pepper ½ teaspoon salt 4 tablespoons oil 2 cloves garlic, crushed 200 g raw shrimps, peeled |
Method: Peel and slice carrots into 2-inch long matchsticks. Peel loofah and remove soft core, then slice into batons. Beat eggs with milk, soy sauce, pepper, and salt. Heat oil in a wok over medium heat and fry garlic for 1 minute, until light brown. Add carrots and marrow and stir-fry for 3 minutes. Add shrimps and stir-fry for 1½ minutes. Slowly pour in egg mixture, stirring gently to scramble. When eggs are softly set, dish up and serve immediately. Note: The addition of a little milk makes the egg mixture softer and smoother. |
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