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1.5 tbsp light soy sauce
2 tbsp fish sauce
1.5 tbsp tomato sauce
1/2 tsp freshly ground white pepper
2 garlic cloves
1 shallot
2 fresh water chestnuts
2 tender asparagus spears
1/4 small red bell pepper
2 plum tomatoes, seeded and chopped
1 tbsp peanut oil
4 oz ground pork
1 tsp cumin seeds, freshly ground
4 large eggs
2 tbsp water
fresh ground white pepper and salt, to
taste
1 tsp peanut oil |
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Method :
In a small bowl
mix together soy sauce, fish sauce, tomato sauce, and white pepper. Set
aside. In a food processor mince garlic, shallot, water chestnuts,
asparagus and bell pepper. Over high heat using a wok or large skillet,
heat peanut oil and stir-fry the ground pork and cumin briefly; then add
the chopped vegetables and continue to stir-fry for 3 minutes longer. Set
aside. Beat the eggs, water, salt, and pepper in a small bowl.
In a large
skillet, heat one teaspoon of oil over high heat, pour in the eggs, and
tilting the pan back and forth, coat the entire surface of the pan with a
thin film of egg mixture. Cook until just set. Spread pork filling in
center of egg sheet, turn over sides to cover and form a squarish packet.
Slide onto a platter and keep warm. To serve, slice into strips.
Serves 6
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