Instructions

1. 1

   In a small saucepan, add the stock, oyster sauce, soy sauce, and rice wine. Set aside.

   
   

2. 2

   Heat 2 tbsp of 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.

   
   

3. 3

   When the mixture is cool, stir in the beaten eggs. Wipe the pan with kitchen paper.

   
   

4. 4

   Return the wok to the heat and pour in 5cm (2in) oil. When hot, ladle one-quarter 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.

   
   

5. 5

   Carefully turn over and cook the other side. Drain and keep warm. Cook the rest of the mixture.

   
   

6. 6

   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.