Aussie Asian Eggs

Ben O'Donoghue

Ingredients:

Serves 4

  • 8x Medium King prawns (peeled and deveined)
  • 8x Streaky Bacon
  • 8x eggs
  • 1x red chilli finely sliced red chilli
  • 1x spring onion finely sliced
  • 1x handful picked coriander
  • 1x packet of dried egg noodle cooked and refreshed
  • Oyster sauce
  • 500mls veg oil

Method:

  1. Pre-heat the veg oil in the wok to 160-170 degrees test the heat by placing a small piece of bread into the oil it should sizzle and brown relatively quickly
  2. While the oil is heating, add a good lug of veg oil to your grill plate and form 4 egg noodle cakes about 8cm across and fry until crisp on both sides but still soft in the middle. When cooked put aside on a serving plate.
  3. Grill or fry the bacon until you are happy with the crispiness, then cook the prawns and arrange on a serving platter or individual plates and keep warm
  4. Crack two eggs at a time into a cup and carefully slide them into the hot oil it will spit and sizzle. Gently move the eggs around and turn with a slotted spoon. Then remove and place on top of the bacon and prawns repeat with the remaining eggs
  5. Then drizzle with lashings of oyster sauce as much or as little as you like! Sliced chillies, spring onions and coriander

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