Name: Pork & Prawn Egg Foo Young
Prep time: 5 min
Cook time: 10 min
Yield: 4 as part of a banquet
Cuisine: Chinese
Ingredients: 6 eggs; 1 tsp cornflour (cornstarch); 4 tbsp vegetable oil; 50g (1.5 oz) pork mince; 100g (3.5 oz) small peeled and deveined prawns; 3 spring onions (scallions), sliced into batons; Sauce:; ¼ cup chicken stock; ¼ cup oyster sauce; 1 tbsp soy sauce; 1 tbsp Chinese Shaoxing wine; 1 tsp cornflour (cornstarch), mixed with 1 tsp water; 1 tsp sesame oil

Pork & Prawn Egg Foo Young

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That silky smooth, rich savoury gravy is what turns an omelette into epic territory, or egg foo young as we like to call it. Fluffy and light, you’ll be happy to eat these eggs for breakfast, dinner or any time of the day, fact.

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

4 as part of a banquet

Ingredients

6 eggs

1 tsp cornflour (cornstarch)

4 tbsp vegetable oil

50g (1.5 oz) pork mince

100g (3.5 oz) small peeled and deveined prawns

3 spring onions (scallions), sliced into batons

Sauce:

¼ cup chicken stock

¼ cup oyster sauce

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine

1 tsp cornflour (cornstarch), mixed with 1 tsp water

1 tsp sesame oil

Steps

For the sauce, combine the chicken stock, oyster sauce, soy sauce and Shaoxing wine in a small saucepan over high heat. Simmer for 2 minutes. Stir through the cornflour mixture, then simmer for another minute until the sauce has slightly thickened. Turn the heat off and stir through the sesame oil. Remove pan from heat and set aside for later.
Heat a non-stick frying pan or wok over high heat. Add 1 tablespoon of vegetable oil, followed by the pork and prawns. Stir-fry for 2 minutes or until just cooked. Transfer to a plate and allow to cool completely.
Meanwhile, in a large bowl, whisk the eggs with the cornflour and 1 teaspoon of the vegetable oil. Add the cooled pork and prawns and spring onion.
Place a wok or frying pan over medium-high heat. Pour in the remaining 3 tablespoons of oil. Wait a few seconds for the oil to heat up, then pour in the egg mixture. The egg should start to set and puff at the edges immediately. Once the egg is almost set in the middle. Then flip the omelette over (you may have to do this in pieces). Cook until just set.
Scoop out chunks of the omelette onto a serving plate. Reheat the sauce (add a little water if it is too thick) and pour over the omelette. Serve immediately.

What is egg foo young?

Egg foo young is a Chinese omelette that often includes protein such as pork, chicken or prawns, and vegetables. It is often served smothered in a thickened savoury gravy sauce. This popular Chinese dish is a popular takeaway classic around the world.

What goes in egg foo young?

Pretty much anything you like – it’s a great fuss-free way to use up leftovers in your fridge! If you are using meat in your egg foo young Cantonese omelette, it’s a good idea to cut it into small bite-sized pieces (or use ground meat) so that it cooks quickly without overcooking the egg. Also, spring onion (scallions) is a great option, as well as vegetables such as capsicum (bell pepper) and mushrooms. However, as these have a high water content, it’s helpful to pre-cook these a little first to release some of the liquid.

15-minute meals Chinese cuisine Dinner Eggs Pork Prawns Seafood

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