Cranky Domestic Goddess

What you need:

100g pork mince
100g prawns, finely chopped
5 wood ear mushrooms (reconstituted in boiling water for 15 minutes)
1/3 cup of cellophane noodles (Toong Fun) (soaked in boiling water for 10 minutes)
3 spring onions finely chopped
1 small chili, cut
1 small tomato, finely diced
1 tsp fish sauce (optional)
Salt and freshly ground pepper

_{Wood ear mushrooms}

How you make:

Drain the mushrooms (squeezing out excess water) Trim the bottoms and shred them.

Whisk the eggs together with the fish sauce (optional … I don’t add this if no guests are eating *hehe*) and seasoning. Stir in the remaining ingredients and place it in a shallow porcelain bowl or individual bowls (Small soup bowls or tea cups (chawan mushi) work well or try dariole moulds. You can also use those stainless steel deep plates.

Place the bowl(s) in the a steamer and cook for 10 minutes. Then cover with a plate (to stop the moisture getting into the egg) and cook for a further 10-20 minutes (dependent on the size of the bowl) they should be firm when ready.

Garnish with chili and spring onions

_{Dariole Moulds}

_{Stainless Steel Deep Plates}

How you serve:

White Rice

How many servings:

4 persons

Occasions:

Lunch or Dinner

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