Fu Yong – Crab Tails Omelet

A bean recipe for every taste:

Heat the sunflower oil or other vegetable oil in a heated wok or large skillet. Add the leek rings and stir-fry for 3 minutes.

Wash the king prawns under cold running water and rub dry with kitchen roll.

Stir together the cornflour and salt in a large baking bowl.

Pour in the king prawns and roll in the flour until completely coated.

Place the crab tails in the wok or skillet and pan fry for 2 min until almost cooked.

Add the mushrooms and bean sprouts to the wok form and pan fry for another 2 min.

Mix the eggs with 3 tbsp cold water. Pour the mixture into the wok and fry until it has settled into an omelet. Then carefully turn once to the other side. Lift the omelet onto a clean plate and divide into 4 parts. Bring to table hot (perhaps with fried leeks).

divide four equal parts and then cook 4 omelets separately.

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