Fu Yung Hai

This one might not the real Fu Yung Hai you know, because they usually use crab meat. But I found this quite useful for any extra minced chicken or pork base recipe that are just left over from filling the warpper because you do not have to worry about having another wrapper and having another filling because now you have too many wrapper and not enough filling.

How to cook them:
Basically all you do is to beat some eggs, just make sure they are proportional to your left over chicken or pork.

Then put in all the left over, mix them together and add some more seasoning to taste.
Then just shallow fry them in a pan like you would with an omelette.

How to freeze them:
just lay them flat on a tray covered with baking paper. To make it easier to keep, cut them first into wedges. When they are frozen, take them out of the tray and keep in plastic bag.

And for the sauce : (don't freeze this, just make it when you are ready to eat)

1 garlic, finely chopped
50 ml water
5 tablespoon of tomato sauce
1 tsp corn flour, mix with 2 tbsp of water
50 gr peas
sugar to taste if you find the tomato sauce too sour

How to make the sauce :
Fry the garlic with a tablespoon of oil, then put in water and tomato sauce.
Wait till they boil, then put in the corn flour mixture while stirring constantly.
Put the peas in (deforst them first if they are frozen) and stir.

Enjoy the Fu Yung Hai with the sauce.

By the way, for the real Fu Yung Hai this is what you use :
100 gr crab meat
100 gr young bamboo shoot, cut like a matchstick
2 shallots, finely cut
1 garlic, finely chopped
3 eggs, beaten
salt and pepper to taste

And you mix them together and shallow fry them and enjoy with the above sauce.