Eggs Foo Yong with Prawns
Photography Minka Firth.
INGREDIENTS
250 grams cooked prawns
6 eggs
sea salt and freshly ground pepper
6 spring onions, finely chopped
2 tablespoons chopped coriander
peanut oil for frying coriander leaves for garnish
Sauce
1 tablespoon soy sauce
4 tablespoons Shaoxing – Chinese cooking wine
2 tablespoons rice vinegar
2 tablespoons sugar
3⁄4 cup water
1 tablespoon cornflour
2 tablespoons water
2 tablespoons shredded pickled ginger
METHOD
Finely chop the prawns.
Beat the eggs and season well. Add the prawns, spring onions and coriander.
Heat a non-stick 10 cm blini pan or other small sauté pan with a little oil. Pour in 2 tablespoons of the egg mixture and cook until golden. Turn over and cook the other side. Transfer to a plate and keep warm in a low
oven. Repeat with the remaining mixture.
Sauce: Combine the soy, sherry, vinegar, sugar and the 3⁄4 of a cup of water in a saucepan and stir over a medium heat until the sugar dissolves. Bring to the boil. Combine the cornflour and the remaining water in a small bowl and stir into the sauce. Cook until thickened, stirring constantly. Add the ginger to the sauce.
To serve: Serve the pancakes in small stacks with a little sauce poured over the top. Garnish with the coriander and serve the remaining sauce in a small jug. Makes approximately 12 pancakes
Blini Pan: a small 12 cm pan made from heavy steel and suitable for making small pancakes or crepes.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.