prescription Fu Yung Hai

Material:

•   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 crabmeat / crabs boiled / canned

Sauce:

•   1 tablespoon margarine
•   25 g onions, chopped
•   2 cloves garlic, minced
•   2 large red chilies, seeded and thinly sliced ​​lengthwise
•   50 g carrot, slices of julienne
•   1 leaf stalks, cut into 4 cm, splits
•   200 ml of water
•   5 tablespoons bottled tomato sauce
•   1 tsp sugar
•   1 tsp vinegar cooking
•   1 tsp salt
•   1 tsp cornflour, dissolved in a little water
•   50 g of frozen peas

How to Make Recipes Fu Yung Hai:

1. Whisk the eggs, salt and pepper until foamy.
2. Heat 1 tablespoon oil, saute garlic and onion until wilted.
3. Enter the shrimp, stir until it changes color. Lift. Refrigerate.
4. Insert it into the beaten eggs along with crabmeat and stir well.
5. Heat the pan, put a little oil.
6. Pour the egg mixture partially, and cook until done on both sides. Do the same with the rest of the 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 seasoning and water. Bring to a boil.
10. Pour the starch solution, stirring until thick. Lift.
11. Put the omelet on a serving plate. The sauce pour. Serve.

For 6 people