Scrambled Eggs with Crab Meat and Tung Fen (Sharkfin)

Scrambled Eggs with Crabmeat

Eggs 1


1/2 carrot – shredded
80 g cabbage – shredded
3 mushrooms – soaked till soft and shredded/cloud ear black fungus
1 yellow onion – sliced (can use bean sprout – your preference)
50 g chicken breast meat/pork – minced
50 g prawns – cut into small cubes
100 g frozen crab meat (add more if you want more)
50 g tung fen (glass noodles)/sharkfins (soaked till soft – cut )
6 eggs
2 stalks spring onion – cut into 1 inch in length
1-2 heads lettuce

1 tsp sesame oil
1 tsp pepper
1 tsp light soy sauce
1/2 tsp Knorr Hao Chi All-In-One Seasoning powder
Salt to taste
1 tsp each – oyster and abalone sauce

1) Heat oil in a wok and saute the onion till soften and fragrant, add mushrooms, minced meat, prawns and stir fry for 2 minutes. Add in shredded vegetables, tung fen/sharkfins, crabmeat and stir fry for another 2 minutes.
2) Add egg 1 by 1 and stir fry till well mixed. (Alternately, you can mix shredded vegetables, tung fen/sharkfins, crabmeat, eggs and seasoning in a big bowl and stir fry at one go).
3) Add in seasoning and continue to stir fry till well mixed. When mixture is almost cooked, add in the spring onions and stir to mix well.
4) Serve hot with fresh lettuce.



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