Buddha Jump Over The Wall in Egg White Fortune Pouch
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Buddha Jump Over The Wall in Egg White Fortune Pouch

Recipe info icon



Recipe info icon


30 min

Recipe info icon


30 min



Golden Chef Buddha Jump Over The Wall
1 can
King Oyster Mushrooms
80 g
Gingko Nuts
Chinese Yam (Huai Shan)
50 g
Sweet Potatoes
100 g
Quail Eggs (Hard-boiled)
Cooked Chestnuts
Egg White
Corn Starch
1 tbsp
Oyster Meat (Fresh/Frozen)
Dark Soy Sauce
1 tsp
Blanched Royale Chives (Qing Long Cai)
FairPrice Canola Oil
1 dash

How to cook

Step 1

  • Strain the Buddha Jump Over The Wall by separating the soup from the ingredients. Set aside.

Step 2

  • Cut the sweet potatoes, chinese yam into cubes and slice king oyster mushroom.

Step 3

  • Dust the quail eggs, chinese yam, king oyster mushroom, sweet potato with corn starch and deep fry till golden brown.

Step 4

  • Mix the fried ingredients with the oysters and Buddha Jump Over Wall ingredients in a large mixing bowl.

Step 5

  • In a separate bowl, mix egg white with corn starch.

Step 6

  • Over medium heat, add some oil and pour a small amount of mixture onto frying pan (enough to thinly fill the base of the pan) to make a thin layer of egg white wrap. The mixture is enough for 3 wraps.

Step 7

  • Egg wrap is ready when the mixture is dry. Ensure there are no holes in the wrap.

Step 8

  • Lay the egg white wrap on a bowl and add enough mixed ingredients on it.

Step 9

  • Tie the wrap with the blanched royale chive and steam for 15 mins.

Step 10

  • Heat up the soup from Buddha Jump Over the Wall and season with dark soy sauce.

Step 11

  • Place the steamed egg white pouch on a deep dish plate and pour the sauce over the pouch.

Step 12

  • Ready to serve.
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