Cuisine
Time
45 mins mins
Servings
2 people
5 duck eggs (or hen eggs if that’s what you’ve got!)
A pinch of sea salt and ground pepper
1 tsp sesame oil
A small handful of sugar snap peas, sliced into strips
A small handful of soaked shiitake mushrooms, sliced
Splash of chicken stock
Dash of Shaoxing rice wine
Pinch of sugar
Hoisin sauce (for drizzling)
Butter or oil for frying
Lettuce leaves (gem or iceberg work best)
Optional toppings: coriander, spring onions, shredded carrot, bean sprouts
Beat the Eggs
Crack 5 duck eggs into a bowl. Add a pinch of sea salt, some black pepper, and sesame oil. Beat well until smooth.
Prep the Veg
Slice sugar snap peas into thin strips. Soak shiitake mushrooms in hot water for 30 minutes, then slice.
Parboil the Sugar Snaps
In a pan of chicken stock with a splash of Shaoxing wine and a pinch of sugar, blanch the sugar snaps for 30 seconds to retain crunch but remove the raw edge. Set aside.
