Prawn Scrambled Eggs

 

 

This is based on a Cantonese dish and gives a very different flavour profile from the ways I normally do eggs.

 

Ingredients:

Prawns (thawed and tail shell removed)

5 eggs

Sesame oil

Vegetable oil

Lemon juice

Chilli paste (Chinese)

Soy Sauce + sugar (or use sweet soy)

Garnish - Sesame seeds & parsley

 

Method:

Make a little sauce first – mix together the soy, sugar, lemon juice, chilli paste, sesame oil – taste to see it isn't too strong (if it is add a dash of water) – mine turned out pretty well balanced.

 

Whisk your eggs with a tablespoon each of sesame oil and  vegetable oil.  I was nervous about doing this but it was ok.

 

Heat your pan and add a mix of oils into it – 1 lot of sesame oil to 2 lots of vegetable oil.  Quickly sautee your prawns (watch out there will be splatter).  Put them into some foil to keep warm.

 

Wipe the pan clean – add more oil and then cook your eggs – if your pan is still too hot they may get a funny texture.  Add back the prawns just before the eggs are done.

 

Put onto your serving plate.  Drizzle your sauce over it and garnish with sesame seeds and parsley.

 

This was tasty – and will inspire me to jazz up my scrambled eggs.

 

Bok Choy Chilli Eggs – give it a go!

I had a lot of Bok Choy so I invented these Bok Choy Chilli Eggs.

I prepared the bok choy by cutting up the stalks into small slices while leaving the leaves in larger pieces.

First I heated a mix of garlic infused olive oil, canola oil and sesame oil (not much of that) in a pan and then added the sliced stalks and chopped chilli.  After 3 or 4 minutes I added the bok choy leaves.

Then I poured whisked eggs (with a teaspoon of water and lashings of white pepper) over the chilli and bok choy.

It is important not to overcook the eggs.  You need to serve them immediately they start to set.  I find it is better to cook the eggs as slowly as you can by taking them off the heat for a minute before putting them back on again.

Right at the moment you need to serve add your salt to taste.  We had this for lunch but it would equally make a good breakfast. 

This is a low FODMAP dish.

Need Some Inspiration? Try Some Chinese Food!

Baked Veggie Egg Rolls with Duck Sauce

Food on Friday: September had some super Chinese style dishes.  Here are a few which I'd like to share with you today. 

The pic at the top was contributed by Jessica of Sweet Love & Ginger – these are Baked Veggie Egg Rolls with Duck Sauce – a vegetarian dish despite the mention of duck!

30 minute Mongolian Beef by finding time for cooking – lovely depth of colour!

Char Siu style Ribs by Jo and Sue – these are done not with a store bought sauce (my bad) but from scratch.

Hoisin Pork with Napa Cabbage by the ever resourceful James & Everett

For other great Chinese dishes you could head over to this Pinboard

Lamb Spare Ribs Chinese Style

I have done Lamb Spare Ribs once before but found them to be a bit fatty.  So I went for a different method this time.  It worked.

Ingredients:

Lamb Spare Ribs

Braising liquid – 6 cups water, 1 cup Chinese cooking wine (Shaoxing), 2 tablesp soy sauce, 1 star anise, 2 tablesp sugar, 1 cinnamon quill

1 chilli

½ tsp Sichuan peppercorns

To coat before final frying – Char Sui Sauce, cumin, soy sauce, fish sauce & lemon juice.

Method:

Braise the spare ribs for 1-2 hours in the braising liquid

Take the ribs out and let them cool.

Coat the ribs with the char sui sauce etc (or your favourite glaze).

Fry – in a hot pan – as hot as you dare.

Food on Friday: September 18

It's the second Friday of the month so here is Food on Friday. 

As you can see, there are 4 new themes – Chinese Food, Cakes, Pumpkin & Squash and Soups.  I hope you'll find some great stuff to share in those categories.

Feel free to add a number of dishes under each category and come back later in the month to add more if you would like to.   

 I'll be pinning your creations to the relevant Pinboards – Chinese Food, Cakes, Pumpkin & Squash and Soups.  

Have fun!

PS  I am wondering whether it would be better to do only 3 themes a month next year.  What do you think?