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Preparation:
1.
To make the stuffing, marinate the minced
pork with peppercorns and white soya sauce
for 20 minutes.
2. In a frying pan, heat the oil. Saute
the garlic in the hot oil until it becomes
golden.
3. Add the minced pork and carrots. Stir-fry
until just cooked. Add the snow peas.
4. Season with sugar, fish sauce, and tomato
ketchup. Remove and set aside .
5. To make the egg wrapper, heat 1 tablespoon
of oil in a frying pan. Tilt the pan so
that the oil covers the whole surface of
the pan.
6. Whisk the eggs with oyster sauce. Pour
the eggs to thinly cover the whole inner
surface of the hot pan. Let the eggs cook
until they form as a "crepe."
7. Place the minced pork mixture on the
center of the egg crepe. Use a spatula to
fold the sides of the egg crepe to wrap
the filling.
8. When serving, garnish with coriander
leaves and strips of red fresh chillies.
Note
: Minced chicken can be used instead of
minced pork.
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