Fu Yung Hai Recipe

Ingredients:

1. 7 eggs
2. 1 teaspoon salt
3. 1 teaspoon pepper
4. vegetable oil
5. 3 cloves garlic, finely chopped
6. 50 g onion, finely chopped
7. 75 g shrimp, peeled, roughly chopped
8. 150 g meat for crabs boiled / canned       

Sauce:

1. 1 tablespoon margarine
2. 25 g onion, chopped
3. 2 cloves garlic, minced
4. 2 large red chilies, seeded, thinly sliced lengthwise
5. 50 g carrots, cut into julienne of
6. 1 stalk leaves, cut into 4 cm, split-split
7. 200 ml water
8. 5 tablespoons bottled tomato sauce
9. 1 tsp sugar
10. 1 tsp vinegar cooking
11. 1 teaspoon salt
12. 1 tsp cornflour, dissolved in a little water
13. 50 g frozen peas            

Cooking Directions:

1. Whisk eggs, salt and pepper until frothy.
2. Heat 1 tbsp oil, saute garlic and onion until wilted.Add the shrimp, stir until it changes color. Lift. Chill. 
3. Add  into the beaten eggs with crab meat and stir well.  
4. Heat the omelet pan, put some oil.
5. Pour some egg mixture, cook until done on both sides.
6. Do the same with the remaining ingredients. Remove and set aside.
7. Sauce:Heat the margarine until melted. Saute garlic and onion until wilted.
8. Add the other vegetables, stirring until wilted.     
9. Add seasonings and water. Bring to a boil.
10. Pour the starch solution, stirring until thick. Lift.Place pancakes on serving plates. Pour the sauce. Serve