Steamed mung sprouts with egg and oyster sauce

Ingredients for 2 servings:

• 2 eggs, size M
• 160 g mung bean sprouts
• 1 tsp tapioca flour
• 1 tbsp rice wine
• 2 tbsp oyster sauce
• 4 tbsp tomato juice
• 1 tbsp soy sauce, light
• 1 tbsp lemon juice
• 1 tbsp orange juice
• 1 tbsp white sesame seeds
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

An Indonesian appetizer. Served as a snack with crab bread (krupuk).

Boil the two eggs for about 8 minutes, then plunge into cold water, peel, and halve lengthwise. Wash the mung bean sprouts and steam them over boiling water for 3 minutes. Rinse with cold water, shake dry in a sieve, and place in the center of a serving plate. Place the eggs to the right and left of them. For the sauce, dissolve the tapioca flour in the rice wine and mix in the remaining ingredients. Bring the sauce to a boil in a small saucepan and pour it over the sprouts and eggs while still warm. Garnish immediately, serve, and enjoy.