Egg fu yung

INGREDIENTS
200ml (7fl oz) vegetable stock
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
vegetable oil, for frying
3 shallots, thinly sliced
2 garlic cloves, crushed
1 green pepper, deseeded and chopped
1 celery stick, chopped
85g (3oz) beansprouts
115g (4oz) frozen prawns, thawed
5 eggs, beaten
2 tsp cornflour
boiled rice, to serve

METHOD
In a small saucepan, add the stock, oyster sauce, soy sauce, and rice wine. Set aside.
Heat 2 tbsp oil in a wok and stir-fry the shallots, garlic, green pepper, and
celery for 3 minutes. Add the beansprouts and stir-fry for 2 minutes. Then add the prawns, and stir-fry for 1 minute more. Transfer to a large bowl and set aside.
When the mixture is cool, stir in the beaten eggs. Wipe the pan with kitchen paper.
Return the wok to the heat and pour in 5cm (2in) oil. When hot, ladle 1/4 of the mixture into the oil and fry for 2 minutes, or until lightly browned, spooning over the oil so the top starts to set as well.
Carefully turn over and cook the other side. Drain and keep warm. Cook the rest of the mixture.
Mix the cornflour with a little water until smooth and stir into the stock mixture in the saucepan. Bring to the boil, stirring constantly until thickened and smooth, and simmer for 1 minute. Spoon over the egg fu yung patties and serve at once with boiled rice.