Fu Yung Hai

Ingredients:
7 eggs
1 teaspoon salt
1 teaspoon pepper vegetable oil
3 cloves garlic, finely chopped
50 g onion, finely chopped
75 g shrimp, peeled, roughly chopped
150 g meat for crabs boiled / canned
 
Sauce:
1 tablespoon margarine
25 g onion, chopped
2 cloves garlic, minced
2 large red chilies, seeded, thinly sliced ​​lengthwise
50 g carrots, cut into julienne of
1 stalk leaves, cut into 4 cm, split-split
200 ml water
5 tablespoons bottled tomato sauce
1 tsp sugar
1 tsp vinegar cooking
1 teaspoon salt
1 tsp cornflour, dissolved in a little water
50 g frozen peas

 
How to Make Fu Yung Hai :

1. Whisk eggs, salt and pepper until frothy.
2. Heat 1 tbsp oil, saute garlic and onion until wilted.
3. Enter the shrimp, stir until it changes color. Lift. Chill.
4. Enter into the beaten eggs with crab meat and stir well.
5. Heat the omelet pan, put some oil.
6. Pour some egg mixture, cook until done on both sides. Do the same with the remaining ingredients. Remove and set aside.
7. Sauce: Heat the margarine until melted. Saute garlic and onion until wilted.
8. Enter the other vegetables, stirring until wilted.
9. Add seasonings and water. Bring to a boil.
10. Pour the starch solution, stirring until thick. Lift.
11. Place pancakes on serving plates. Pour the sauce. Serve.

For 6 servings