Egg Floss in Lettuce Cups

Ingredients:

1. 4 eggs (grade B)

2. 4 fresh white button mushrooms (diced)

3. 1 tbsp finely shredded ginger

4. 70gm shelled prawns (diced)

5. 50gm carrot (diced)

6. A stalk of spring onion (chopped)

7. A stalk of coriander leaves (chopped)

8. 1 tbsp sesame oil

9. 1 tsp canola oil

10. 1 tbsp MCM Gan Xiang Sauce

Seasonings:

1. 1 tsp MCM Superior Light Soy Sauce

2. ½ tsp caster sugar

3. ¼ tsp pepper

Garnishing:

Some lettuce leaves

Method:

1. Lightly beat eggs in a mixing bowl. Add in seasonings. Stir well and add in mushrooms to the mix.

2. Heat sesame oil and canola oil in a pan. Sautee shredded ginger until fragrant. Add in prawns and carrot. Toss in MCM Gan Xiang Sauce and fry briefly until prawns are cooked. Dish out.

3. Make sure the pan is slightly oily before pouring in the eggs and mushroom mixture. Use the back of the spatula to stir until eggs start to set.

4. Toss back in prawns and carrot into the pan. Stir-fry briefly until all ingredients are well combined. Add in spring onion and coriander leaves.

5. Dish out and serve in lettuce leaf cups. 

Check out MCM's specialty sauces on our Brand Street page at Dinasou.com.