Home-style crisp fried eggs with green onions, chilli and oyster sauce

AT A GLANCE

  • Serves 4 people

  • 250 gm beansprouts, trimmed
  • 60 ml (ΒΌ cup) peanut oil
  • 4 eggs
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 50 gm (about 14) small red chillies, or to taste, seeds removed, thinly sliced diagonally
  • 6 green onions, trimmed and white part cut into julienne (green ends discarded)
01   Divide beansprouts among four plates, set aside. Heat oil in a wok or frying pan over high heat. When oil starts to shimmer, crack in 1 egg, taking care not to break the yolk. Cook until egg just sets (20-30 seconds), then remove from wok with a slotted spatula and drain well on absorbent paper, place on top of beansprouts, then repeat with remaining eggs. Discard remaining oil, wipe wok clean.
02   Return wok to high heat. Add sauces, bring to the boil. Add chilli and green onion and stir until just wilted (15-20 seconds). Remove from heat, stand for 30 seconds, then pour over eggs. Season with freshly ground white pepper and serve immediately.

Recipe:

KENNETH TING, CONCUBINE

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

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