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Prawn Egg Foo Young

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Egg foo young is essentially a flavoured and filled Chinese omelette, smothered in a delicious gravy-like sauce. It’s light, fluffy and comes together very quickly, so is perfect for rustling up when you don’t feel like flexing your cooking muscles too much. Try this as part of a banquet, with rice, crispy cereal prawns and a spicy sambal sotong.

WATCH THIS RECIPE

Prawn Egg Foo Young

PREP TIME
5 minutes
COOK TIME
10 minutes
SERVES
4 (as part of a banquet)
Ingredients

6 eggs

1 tsp cornflour (cornstarch)

1 tsp vegetable oil, plus 3 tbsp extra

200g (7 oz) peeled and deveined prawns

2 spring onions (scallions), sliced

 

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
Step 1

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.

Step 2

Whisk the eggs with the cornflour and 1 teaspoon of the vegetable oil.

Step 3

Heat a non-stick frying pan or wok over high heat. Add the prawns and stir-fry for 2 minutes or until just cooked. Then pour in the extra 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, sprinkle over the spring onion. Then flip half the omelette over onto the other half. Cook until just set.

Step 4

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.

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Sandra
June 8, 2022
Rated 5 out of 5

Absolutely delicious

It tastes better than from my local Chinese restaurant. The only thing I would do differently is making more sauce at least double the recipe.

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