Egg Fu Yung

• 250 g cooked prawns, shelled, deveined
• 6 large eggs, lightly beaten
• 160 g bean sprouts, trimmed
• 2 None spring onions, sliced into matchsticks, plus extra sliced green onion to serve
• 125 g shiitake mushrooms, thinly sliced
• 1/2 tbsp soy sauce
• 2 tsp cornflour
• 1 tsp sugar
• 125 ml salt-reduced chicken stock, heated

1. Slice prawns in half lengthways. Combine with egg, beansprouts, spring onion and mushrooms in a bowl. Season.
2. Combine soy sauce, cornflour and sugar in a saucepan, add warm chicken stock and 1/2 cup water and stir briskly on medium heat, until boiling. Set aside.
3. Heat a lightly oiled heavy-based frying pan on medium-high. When hot, drop in a batch of 80g measures of prawn mixture, about 2cm apart. Fry for 3 minutes, until lightly browned. Turn and cook other side until lightly browned.
4. Transfer to a warm dish while cooking remaining mixture, adding more oil when necessary. Drizzle with sauce and top with extra spring onion and a grinding of pepper to serve.

prawns, eggs, bean sprouts, spring onions, shiitake mushrooms, soy sauce, cornflour, sugar, salt

Taken from recipes-plus.com/api/v2.0/recipes/31826 (may not work)