Tuesday, April 3, 2012

Shrimp Mui Fun (Rice in Gravy)

Mui Fun (Rice in Gravy) is becoming an increasingly rare dish. I think it is becoming difficult to find because mushy or soggy rice is no longer well-liked. I know many people who find mushy and soggy rice disgusting, but I personally like it. For me, white rice is just for absorbing the gravy/juice/sauce of the dish I'm eating, and the idea of mui fun is exactly like that. It is essentially a similar dish to hor fun except the rice noodles (hor fun) is replaced with rice. 



Ingredients (2 servings)
  • 2 cups cooked rice
  • 1 carrot, sliced
  • 6 leaves napa cabbage, cut into 1" pieces
  • 5 white mushrooms, quartered
  • 10 shrimp, de-shelled and de-veined
  • 1 head broccoli
  • 1 egg
  • 1 1/2 tablespoons stock
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • dash of white pepper
  • 1 teaspoon sesame oil
  • 1 + 1/2 cup water


Method
  • Beat eggs in a small bowl, and set aside.
  • In an unheated pan, add 1/2 cup water, stock, oyster sauce and soy sauce, and bring to a boil.
  • When the water has boiled, add the sliced carrots and napa cabbage, and bring the water to a boil again.
  • When it has boiled, add mushrooms, broccoli and remaining 1 cup of water. Bring the water to a boil again.


  • Add the beaten eggs to the bowl by pouring around the edges of the pan, then gradually pouring to ward the middle of the pan. 
  • Add shrimp to the pan.
  • Let the water come to a boil again, before mixing everything.
  • Add pepper and sesame oil.
  • Serve this gravy over the rice.

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