Name: Egg Horns
Cuisine: China
Ingredients: ½ teaspoon ginger juice, mixed with ½ teaspoon white wine; ¼ pound shrimp, shelled, deveined, washed, and dried; ⅛ teaspoon salt; 2 teaspoons cornstarch; ½ teaspoon light soy sauce; 1 teaspoon oyster sauce; Peanut oil for cooking pancakes; 2 tablespoons Chicken Broth; 3 extra-large eggs; Pinch of white pepper; 2 fresh water chestnuts, peeled, washed, dried, and cut into ⅛-inch dice; 1 teaspoon sesame oil; 2 teaspoons peanut oil; 1 tablespoon egg, beaten; ½ teaspoon sugar; 2 scallions, washed, dried, with both ends trimmed, and finely sliced

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is a fine example of Cantonese home cooking, and wonderfully suited to today’s table. These small filled egg pancakes, which have the delightfully illustrative name “egg horns,” are usually served as the first course in a larger meal. However, they also make a delicious snack. I remember them as rewards my grandmother made for me when I had run an errand for her or done a job well.