Fu yung hai (omelet in sweet-sour sauce)

Chinese-overseas cuisine

Yummie factor: 8

The omelet:
1. Mix in food processor: 100g minced chicken meat and 50g shrimp/crab-meat and stock cube.
2. Whisk 3 beaten eggs, add to the mix.
3. Add carrot-strips, spring onions, oyster sauce, sesame oil, pepper, tapioca (cassava starch) and mix well.
4. Shallow fry (80% oil, 20% butter) the egg mix (so more oil than normal omelet but less than deep fry)

The sweet-sour sauce:
1. Stir fry (50% oil, 50% butter) garlic, ginger, onions, chili peppers.
2. Add peas, oyster sauce, sesame oil, tomato sauce, tomato-puree (& chopped tomato), sugar, vinegar(optional), water
3. Add water-maizena-mix to thicken

Note: you can use flour/maizena if you don’t have tapioca but tapioca has low protein so has a stronger thickening effect and tapioca gives a crispy/risen effect (like in KFC chickens). Some people try to add baking powder for the risen effect.
Yes, this sweet-sour sauce is similar to babi panggang (roasted pork) & chicken koe lu yuk.

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