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Home-style crisp fried eggs with green onions, chilli and oyster sauce


You'll need

250 gm beansprouts, trimmed 60 ml (¼ cup) peanut oil 4 eggs 2 tbsp oyster sauce 1 tbsp light soy sauce 50 gm (about 14) small red chillies, or to taste, seeds removed, thinly sliced diagonally 6 green onions, trimmed and white part cut into julienne (green ends discarded)

Method

  • 01
  • Divide beansprouts among four plates, set aside. Heat oil in a wok or frying pan over high heat. When oil starts to shimmer, crack in 1 egg, taking care not to break the yolk. Cook until egg just sets (20-30 seconds), then remove from wok with a slotted spatula and drain well on absorbent paper, place on top of beansprouts, then repeat with remaining eggs. Discard remaining oil, wipe wok clean.
  • 02
  • Return wok to high heat. Add sauces, bring to the boil. Add chilli and green onion and stir until just wilted (15-20 seconds). Remove from heat, stand for 30 seconds, then pour over eggs. Season with freshly ground white pepper and serve immediately.

“I went to Adelaide’s Concubine and enjoyed the home-style crisp fried eggs. Would Kenneth Ting please pass on the recipe?”
Lisa Stanhope, Brighton, SA

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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