Egg foo yung

Tempura

• 8 EGGS
• 1 EGGPLANT, in cubes
• 100 GRAM BEAN SPROUTS
• 1 ONION, chopped
• 1 CUP CHICKEN STOCK
• 2 TBSP SOY SAUCE
• 1 TBSP SUGAR
• 1 TBSP SHERRY
• 1 TBSP CORN STARCH

• 500 GRAM PRAWNS, shelled but with the tail on
• VEGETABLES, likecauliflower, broccoli, zucchini, onion
• 150 GRAM WHITE FLOUR
• 250 GRAM ICE COLD WATER
• 2 EGG YOLKS
• SOY SAUCE
• WASABI
• OIL FOR FRYING

Mix the eggs with the bean sprouts, the egg plant and the onions and make 8 small omelets out of this mixture; fry bottom side until the top is almost dry, turn them around and fry again for two more minutes. In the mean time, dissolve the corn starch into the chicken stock, add the soy sauce, the sugar and the sherry and heat the mixture until it thickens. Put the omelets on plates, fold them and drizzle the sauce over the omelets.

Cut the vegetables in bite-size pieces. Mix the flour with the water and the egg yolks to a batter. Dip the vegetables and the prawns in the batter and deep fry them until they are golden brown. Serve with soy sauce and wasabi as a dip.