Fu Yung Hai Seafood with Gravy

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Chinese

Ingredients: Egg Seafood

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Serves: 6

Ingredients

• Omelette
• 6 eggs, lightly beaten
• 12 ounce (350 gram) shrimp, peeled, deveined, and roughly chopped
• 12 ounce (350 gram) crab meat
• 1/2 onion, chopped
• 2 scallions, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 1/2 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon ground pepper
• oil
• Gravy
• 3 tablespoon margarine (or butter)
• 2 cloves garlic, minced
• 1/2 onion, sliced
• 3 red anaheim chilies (Indonesian: cabe merah besar), seeded and chopped
• 2 scallions, thinly sliced
• 1 1/2 cup chicken stock
• 4 tablespoon tomato sauce
• 1 lemon, juiced
• 1 teaspoon salt, or to taste
• 2 teaspoon sugar, or to taste
• 1 tablespoon tapioca starch + 2 tablespoon water
• 1/4 cup green peas

Instructions

• Omelette
  1. Combine all ingredients in a mixing bowl, except the oil.
  2. Heat oil in a wok/frying pan. Pour the egg mixture and cook until set and golden brown. Flip to cook the other side. Turn off heat and transfer to a serving plate. If your frying pan is small, you may do this in batches.
• Gravy
  1. Melt the butter in a sauce pot, then saute garlic and onion until the onion starts to wilt.
  2. Add chilies into the pot, stir for 30 seconds.
  3. Add scallions, and stir for another 30 seconds.
  4. Add chicken stock, tomato sauce, and lemon juice into the pot.
  5. Season with salt and sugar.
  6. Bring to a boil, and adjust the taste as needed.
  7. Pour the tapioca starch solution into the sauce, and keep stirring until the sauce thickens.
  8. Add green peas, stir, and turn off the heat.
• To serve
  1. Pour the sauce onto the omelette right before serving.