Ingredients

• 6 - eggs
• 100 g - finely chopped chicken pieces
• 50 g - button mushrooms, chopped
• 50 g - prawns cleaned, deveined and chopped
• 1 tsp - rice wine or sherry
• 1 tsp - soya sauce
• 1 tsp - sugar
• 1 tsp - chopped ginger
• 2 spring onions - cut into dices
• oil to fry
• Black pepper powder to taste
• salt to taste

How to Make Stuffed Egg Fuyong

• Beat eggs and season with salt and pepper, keep aside.
• Mix chicken, prawns and mushrooms together in a bowl.
• Add wine, soya sauce, sugar, ginger, add salt and pepper to taste.
• Mix in spring onions. Keep filling aside.
• Heat wok, add 1 tsp oil, 3 tsp of the beaten egg and spread in a circle of 3-4 inch diameter.
• Place 2 tsp filling in the centre of the egg.
• When under side of the egg sets, fold the egg circle to make a crescent.
• Press gently. Cook for 2-3 minutes on low heat to cook the filling.
• Make the remaining pancakes in the same way.
• Serve with chilli sauce.