Cantonese egg furong with shrimp and pork
Chinese Cooking Demystified · ♥ 31.4K likes · 1.8M views · 5 min video
Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 5 whole eggs
- 1 tsp salt
- ½ tbsp sugar
- ½ tsp white pepper powder
- 1 tsp oil
Crack 5 eggs; season with salt, sugar and white pepper powder; add about a teaspoon of oil.
- 2 tsp cornstarch
- 1 tbsp water
Mix the cornstarch with the water into a slurry and add it to the eggs; the cornstarch keeps the eggs moist as they cook.
- 100 g fresh shrimp
- 100 g pork
- ¼ tsp salt
- ½ tsp sugar
- ½ tsp cornstarch
- ¼ tsp soy sauce
- ½ tsp yaojiu aka Shaoxing wine
- ½ tsp oil
Marinate the hand-minced pork with salt, sugar, cornstarch, soy sauce and Shaoxing wine; mix until even, then coat with oil.
- ¼ tsp salt
- ½ tsp cornstarch
Dry-marinate the shrimp with salt and cornstarch. Set both fillings aside for 15 minutes.
- oil
Heat the wok until very hot, shut off the heat, add oil and swirl to coat. Return to medium heat.
Fry the pork about a minute until it changes colour, add the shrimp and fry about 30 seconds until done; remove.
- 10 pieces white part of the green onion
- ¼ whole onion
Add the white parts of the green onion in two-inch sections, the thinly sliced onion and the cooked pork and shrimp, near room temperature, to the eggs; mix roughly.
- ¼ cup oil
Coat the wok again and add about a quarter cup of oil; heat to about 160 C, or until bubbles form around a pair of chopsticks.
Add the egg; it should puff up. Turn the flame to medium-low and pull the egg from the bottom of the centre outward, spreading the fillings evenly.
When the egg starts to set, about a minute, tilt the wok to move the excess egg to uneven spots.
Flip in sizable chunks (or slice into quarters first); cook about a minute more, then remove. Serve with rice.