Chinese Egg Puffs in Hot Sauce Recipe

Egg Puffs in Hot Sauce 


5 large eggs

½ tsp salt

4 tbsp oil

1 tbsp trimmed parsley

1 tbsp shredded spring onion


1 tbsp diced spring onions

1 tsp minced ginger

1 tbsp diced pears

1 tsp minced garlic

¾ tbsp hot broadbean paste

2 tsp soy sauce

1 ½ tsp sugar

1 tsp vinegar

1 tsp sesame oil

½ cup stock

Gravy mix:

1 tsp cornflour

1 tbsp water

¼ tsp dark soy


Shell the eggs and add the salt and 2 tbsp of the oil to beat together thoroughly in a mixing bowl.

Heat an 8″ frying pan and bring the remaining 2 tbsp oil to boil. Pour in the beaten eggs to shallow fry for 2 to 3 minutes till the batter puffs up. Turn over and cook for a further 2 minutes, until both sides are golden brown. Turn out on to a chopping board and cut into 12 small triangles, then arrange on a platter.

Put all the sauce ingredients into a bowl and mix well. Pour into a saucepan and bring to the boil.

Slowly add the gravy mixture to thicken the sauce. Adjust the seasoning to taste and pour over the egg puffs. Garnish with parsley and spring onion. Serve hot.

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