- Canola Oil 4 tablespoons
- Spring Onions/ scallions, white and green parts, chopped 2 Nos.
Chopped mushrooms and chicken ¾ cup each
- Celery chopped ¼ cup
- 2 cups bean sprouts
Soy sauce light 1 ½ tablespoons
- All purpose flour 1 or 2 tablespoons
- ground black or white pepper 1 spoon]
- Eggs 5 large
- Thai chillies 2 Nos,
Heat 1 tablespoons of oil, add the scallion and cook for about 15 seconds. Add the shrimp, water chestnut, and celery. Cook for about 45 seconds.
Add the bean sprouts and cook for about 2 minutes, until slightly softened. Add the soy sauce and cook for about 1 minute. Sprinkle on the flour and stir to combine. Cook, stirring, for about 30 seconds. Set aside to cool for about 5 minutes.
In a bowl, beat the eggs. Add the cooked mixture and combine well.
Pour enough oil to a pan. Heat over medium-high heat. Pour about 1/4 cup of the egg mixture to form 4-inch-wide pancakes. Gently fry for 1 to 2 minutes per side, until golden brown. Serve hot or warm with soy sauce and chiles or chile sauce.