An invasive species in the UK, Himalayan Balsam is a great plant to forage when the shoots are young and plentiful. These little shoots taste a lot like beansprouts, so when my Forage Box arrived I knew I wanted to make an Asian style dish with them. I usually make egg fu yung with cabbage, but the balsam added a peppery new dimension to this dish. An easy lunch or midweek dinner, give it a try!
Ingredients (makes 2)
1 tbsp sesame oil
A big bunch of Himalayan balsam (you could substitute beansprouts or cabbage)
1 red chilli
A small bunch of coriander
150g small prawns
1 tbsp vegetable oil
1. Start by washing your Himalayan balsam to remove any dirt or mud. Put to one side to drain.
2. Thinly slice your chilli and defrost your prawns. Whisk the eggs with the sesame oil.
3. Heat 2 non-stick frying pans with the vegetable oil split between them.
4. Fry most of the chilli (again, split between the pans, leave some for garnish) for about 30 seconds or until fragrant. Add the balsam and stir fry for another 30 seconds, then add the prawns and stir fry for one more minute.
5. Add half the whisked egg to each pan and tip the pan so that the egg covers the balsam and chilli. Lower the heat and cook until the egg is no longer runny. I like to put mine under the grill for a minute to cook the top.
6. Slide onto a plate and cut into slices, Top with the remaining chilli and some torn coriander.
I served this with some sriracha, black sesame seeds and crispy chilli in oil, but feel free to add your favourite condiments!