I’m here with the best brunch recipe, Asian style!
Lots of people eat brunch on weekends these days, so I wanted to share my kinda brunch with you all.
What is brunch? It’s mixed words between BReakfast and lUNCH. 🙂 Normally served on weekend from 11:00 am to 2:00 pm.
I’m showing you the Chinese food this time, but can’t wait to come up with Korean style brunch, Japanese style brunch and more!
Shrimp is really great in this dish, but you can change if you don’t like seafood much. You can cook with chicken, beef, pork or more!
The egg is perfectly cooked and so delicious with all the seasoning and spicy sauce!
Sesame oil and seeds give nice nuttiness to the dish! DEILISH!!
Before we start cook anything, we need some treat to let us keep going, right? 😉
If you like to(and if you are over 21 year old!), you can serve this delicious brunch with my simplest cocktail!
This cocktail is so good for brunch because it’s full of vitamin C and you can make your eyes closed!! It’s that simple and easy!! 😀
Seonkyoung’s Sunrise Mimosa
1 bottle of sparkling wine
1 cup peach vodka
4 cups peach mango orange juice
Combine first 3 ingredients in a large pitcher, stir.
Serve in chilled glasses with ice in it.
Make the cocktail first, and cook this Asian style brunch while you are enjoying the cocktail!
Shrimp Egg Fu Yung with Chinese Steamed Buns and Spicy Sauce
6 pieces Chinese frozen steam buns
1 Tablespoon tomato paste
1 Tablespoon sriracha
Fresh juice from 1 juicy lemon
1 teaspoon sugar
10 Jumbo shrimps or 12 large shrimps, peeled, devein and head and tails removed
1 Tablespoon rice wine
1 Tablespoon cooking oil
1 Tablespoon chopped chive
Handful cherry tomatoes, cut into halves
Salt and pepper
Bring water to boil in your steamer over medium high heat.
Meanwhile, let’s make spicy sauce!
Combine tomato paste, next 3 ingredients and 1/4 teaspoon of salt in a small mixing bowl. Whisk it until it become smooth, set aside.
Place coffee paper on steamer, and lay frozen Chinese buns(Don’t let it touch each others, other wise it will stick to each others). Cover, steam for 8 to 10 minutes.
Beat eggs in a medium mixing bowl and season with pinch of salt and pepper.
Also season shrimp with pinch of salt, pepper and rice wine.
Heat a large wok over high heat; add oil and swirl to coat. Add shrimp into hot wok, stir fry for 2 minutes or until shrimp turned pink but not fully cooked. Pour beaten eggs, gently stirring and turning the egg until all uncooked parts become firm. Don’t break up egg too much. Cook about 2 to 3 minutes. Do not cook until egg turned brown, though.
Add chopped chives and remove from heat. Stir one more time all chive, egg and shrimp together.
Put on a serving plate, place cherry tomato halves around plate.
Drizzle some sesame oil and sprinkle sesame seeds.
Take out teamed buns from steamer, lay on serving plate.
Serve shrimp egg fu yung with Chinese steamed buns and spicy sauce we made earlier!
Hope you guys try this recipe one day!!!
Thank you and love you all~ ♥
♥ XOXO ♥