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VICTOR LIONG'S WOK FRIED EGGS WITH XO SAUCE

Victor Liong is a chef famed for his use of complex flavours at his restaurant, Lee Ho Fook. Focusing on regional Chinese cuisine, Victor uses the simplest of ingredients to create elegant dishes adorned with his house made condiments. We are lucky enough to sell both his XO sauce used in this recipe as well as his famous Red Vinegar Sauce. This dish is a delight of textures using our favourite Honest Eggs, with a nice mix of complex seafood flavours and fragrant herbs.

Serves one hungry person or as a side for 3 as part of a shared banquet.

INGREDIENTS

METHOD

3 large fresh eggs
6 tablespoons vegetable oil
1 tablespoon oyster sauce
half a bunch of coriander washed and leaves picked
1 long red chilli sliced (optional)
1 small knob of ginger, peeled and finely julienned
half a bunch of spring onions, sliced into thin rounds
1 tablespoon XO sauce
1 teaspoon sesame oil

SERVES FOUR AS PART OF A SHARED BANQUET

Heat a wok over high heat, add oil and heat until oil starts to smoke.

Add the eggs and shallow fry over high heat to allow to crisp up around the edges, carefully flip over and cook for 1 minute until the whites just set, remove with a slotted spoon and allow to drain on some paper towel.

Place eggs on a serving plate scatter over the ginger julienne and drizzle with oyster sauce, XO sauce and top with herbs and sliced chilli if you like, anoint with sesame oil and serve with steamed jasmine rice. this is a great brunch, light lunch or as part of a shared banquet.