Ingredients:

• 6 – eggs
• 100 g – finely chopped Chicken pieces
• 50 g – button mushrooms, chopped
• 50 g – Prawns cleaned, deveined and chopped
• 1 tsp – Rice wine or sherry
• 1 tsp – soya sauce
• 1 tsp – Sugar
• 1 tsp – chopped Ginger
• 2 Spring onions – cut into dices
• oil to fry
• Black pepper powder to taste
• salt to taste

Method:

1. Beat eggs and season with salt and pepper, keep aside.
2. Mix chicken, prawns and mushrooms together in a bowl.
3. Add wine, soya sauce, sugar, ginger, add salt and pepper to taste.
4. Mix in spring onions. Keep filling aside.
5. Heat wok, add 1 tsp oil, 3 tsp of the beaten egg and spread in a circle of 3-4 inch diameter.
6. Place 2 tsp filling in the centre of the egg.
7. When under side of the egg sets, fold the egg circle to make a crescent.
8. Press gently. Cook for 2-3 minutes on low heat to cook the filling.
9. Make the remaining pancakes in the same way.
10. Serve with chilli sauce.

Recipe courtesy of Rehana Khatri