in

Steamed Mongoose Seedlings with Egg and Oyster Sauce

5 from 8 votes
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

For the sauce:

  • 160 g Mongoose seedlings, fresh
  • 1 tsp Tapioca flour
  • 1 tbsp Rice Wine, (Arak Masak)
  • 2 tbsp Oyster sauce, (Saus Tiram)
  • 4 tbsp Tomato juice
  • 1 tbsp Soy sauce, light
  • 1 tbsp Lime juice, fresh
  • 1 tbsp Orange juice

To garnish:

  • 1 tbsp Sesame seeds, white
  • Flowers and leaves

Instructions
 

  • Boil the 2 eggs for about 8 minutes, rinse in cold water, peel and cut in half lengthways. Wash the mung sprouts and steam 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 it.
  • For the sauce, dissolve the tapioca flour in the rice wine and mix in the remaining ingredients. Bring the sauce to the boil in a small saucepan and distribute it over the seedlings and eggs while still warm. Garnish, serve and enjoy immediately.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Meatballs – Pizzas

Radish Salad with Pineapple and Ginger