Egg Fuyong in Lettuce Cups

Tested Recipe Adapted from Eric Low

Egg Fuyong in Lettuce Cups



4 nos eggs

2 tbsp fish sauce

½ tsp coarsely ground black pepper

Some oil

½ red onion (sliced)

1 tsp minced garlic

30g carrot (finely sliced)

10g dried Chinese mushrooms (soaked and sliced)

½ pc red chilli (sliced)

2 stalks spring onion (sliced)

2 stalks coriander leaf (chopped)

2 tbsp Shaoxing Huatiao wine

Some fresh lettuce leaves

Preparation Instructions:

  1. Beat eggs with fish sauce and black pepper. Heat oil in wok and saute onion, garlic and carrot till fragrant.
  2. Add in mushrooms and cook briefly. Pour in egg mixture and the rest of the ingredients (except Shaoxing Huatiao wine and lettuce). Scramble till just cooked but slightly moist.
  3. Drizzle Shaoxing Huatiao wine over the egg mixture.
  4. Served egg mixture on lettuce leaves.




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