Leek, prawn roe and egg tamago

By John See

A member of the onion family, the leek is milder, delicate and sweeter in flavour than its cousin. While European chefs like to call the leek the “poor man’s asparagus”, its properties are not so humble; a high intake is known to help reduce “bad” cholesterol levels and boost the immune system.

Serves 2-4 Cooking time 10 minutes
Prep time 5 minutes
5 eggs
120g leeks, sliced thinly
1 tbsp prawn roe
pinch salt
10g wolfberries,
soaked in water and pat-dried
4 tbsp water
1 tsp olive oil

garnish:
5g leeks, thinly sliced
5g wolfberries

1 Combine the eggs, leeks, prawn roe, salt, wolfberries and water together in a mixing bowl. Whisk well and set aside.
2 Heat up a non-stick pan with oil, pour ¹⁄3 of the egg mixture into the pan and fry it. Once a thin layer forms, roll it up using a spatula and scoop it up. Repeat the process.
3 Garnish and serve.