Crispy eggs
- 200 GRAM PHYLLO DOUGH
- 50 GRAM BUTTER, melted
- 250 GRAM MUSHROOMS
- 1 ONION, chopped
- 3 CLOVES GARLIC, chopped
- HANDFUL PARSLEY, chopped
- 1 TBSP FLOUR
Stir fry the mushroom and the onion on high heat for 5 minutes. Add the flour and pepper and salt to taste and puree the mixture. Cut the dough in strips with a width of 10 centimeters. Brush a strip with butter and cover it with a second strip, brush again with butter. Put a tablespoon of the mushroom mixture on the short end of each dough strip and fold it into a triangle. Deep fry the briks until golden brown.
Cut the eggs in halves and take out the yolk. Puree the yolk with a fork and mix this with the prawns, the minced beef, the pepper, the parsley and the soy sauce. Make ovals the size of half an egg and push these together with the half egg white, into a new "egg". Put these in the fridge for 1 hour. Mix the flour with 1/2 cup of water into a batter. Roll the "eggs" carefully through the batter and deep fry them until golden brown, approximately 5 minutes.
Click
for Worldcook's recipe page