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.
1 tsp cornflour (cornstarch)
1 tsp vegetable oil, plus 3 tbsp extra
200g (7 oz) peeled and deveined prawns
2 spring onions (scallions), sliced
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
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.
Whisk the eggs with the cornflour and 1 teaspoon of the vegetable oil.
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.
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.