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


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


  • 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.
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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.

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