Chicken and Shrimp in Egg Crepe Parcels


8 egg
12 stalks green chive
2 tbsp Japanese crab roe

Egg Seasoning

1/2 tsp salt
dash sesame oil and ground white pepper
1 tbsp cornstarch
1 tbsp water


80 g chicken fillet
80 g shrimp meat
1/8 cup Chinese mushroom
1/8 cup water chestnut
1/8 cup finely chopped celery
1/8 cup finely chopped carrot
1 tsp chopped coriander
1 tsp minced garlic

Filling Seasoning

1 tsp salt
1 tsp sugar
1 tsp cornstarch
1 tsp light soy sauce
dash sesame oil and ground white pepper
2 tbsp water


4 cups chicken broth
4 cups water
1 tsp salt
1 tsp sugar
1/8 tsp sesame oil
1 tsp cornstarch


  1. Beat eggs with seasonings, strain and divide into 12 portions.
  2. Heat a non-stick frying pan, add one portion of the beaten egg into the pan, swirl round the base and cook over low heat until just set. (Makes 12 egg crepes.)
  3. Rinse and wipe dry chicken fillet and shrimp meat, cut into small dices. Chop the rest of the filling ingredients.
  4. Blanch green chives in boiling water for a while, remove and rinse with fresh water. Tear into long strings.
  5. Heat 2 tablespoons oil in the wok, stir-fry chopped ingredients, mix in filling seasoning. Remove when ingredients are cooked. Divide into 12 equal portions.
  6. Place a portion of the filling on each egg crepe, fold up the sides and tie up the top opening with a string of chive. Arrange onto a plate. Steam over boiling water for 4 minutes, remove from heat and add a teaspoon of crab roe in the centre.
  7. Heat 1 tablespoon oil in the wok, cook sauce and pour over egg parcels to serve.

Makes 12 pieces.

Source: Towngas Millennium Cookbook

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