Foo Yong Hai Recipe

Foo Yong Hai Recipe

(Scrambled Eggs with Shrimps, Carrot and Marrow)

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.