1.Clean and cut the prawns into small pieces and drain, rinse and shred the soaked
mushrooms, chop the onions finely.
2.Heat oil in a pan and fry the onions, add the prawns and mushrooms
3.Stir fry for 2-3 mins and cook on low heat till the prawns are done.
4.Add 1 tsp cornflour, soya sauce, salt and mix well and cook for another 2 mins and keep aside.
5.Sift the flour, \u00bd cup of cornflour and salt in a bowl.
6.Make a well in the center and add the egg into it.
7.With a wooden spoon mix the flour into the egg and slowly add 4/5 cup of water to make a smooth batter.
8.Heat a little peanut oil in a frying pan and spread batter thinly to cover the base.
9.Cook the pancakes on one side and remove.
10.Place the prawn filling in the center of each pancake and roll it and fold at the ends securing them with cornflour
11.Deep fry them till golden brown, drain well and serve hot.
1.Heat oil, add the chopped spring onions, bean sprouts, all the other chopped
vegetables, ajinomoto and salt.
2.Stir fry for few minutes, then add the chicken, prawns & pork.
3.After stir frying again for few minutes remove the mixture from the heat and keep aside.
4.Mix the chicken stock with the soya sauce, sugar and salt and bring to a boil.
5.Simmer over a low flame uncovered for a minute.
6.Next add the cornflour water and stir continuously till the stock becomes thick.
7.Now add the prepared vegetable and meat mixture, stir and simmer uncovered for a minute.
8.Remove the soup from the heat and add the lightly beaten egg to it.
9.Keep stirring the soup continuously whilst adding the egg.
10.Serve in soup bowls and garnish with chopped spring onions & pineapple cubes.
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