Prawn Egg Foo Young

    Prawn Egg Foo Young

    Recipe Picture:Prawn Egg Foo Young
    2

    Prawn Egg Foo Young

    (34)
    25min


    34 people made this

    An nice version of the Chinese omelette recipe. Spring onion, celery, bean sprouts and prawns are sauteed with soy sauce and eggs.

    Ingredients
    Serves: 4 

    • 1 teaspoon sesame oil
    • 185g chopped onion
    • 1/2 bunch chopped spring onion
    • 60g chopped celery
    • 125g beansprouts
    • 1/4 teaspoon cornflour
    • 250g prawns - peeled, deveined and roughly chopped
    • 2 tablespoons soy sauce
    • 1 teaspoon salt
    • 8 eggs, well beaten

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a frying pan over medium heat, heat sesame oil and lightly fry the onions, celery and beansprouts. Stir in cornflour and add prawns, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
    2. Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and prawns mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.
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    Reviews and Ratings
    Global Ratings:
    (34)

    Reviews in English (25)

    by
    214

    Excellent! Quick little cheat tip on sauce? If you are pressed for time like I always am, buy a jar of chicken gravy. Heat it up. Mix a few teaspoons of soy sauce with it. Nobody will know the difference! :o)  -  29 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    106

    Figured out how to make nice patties! Mix your cooked veggies and shrimp in with eggs mixture and then drop into the pan! I was able to get nice brown patties. I also used the chicken gravy & soy sauce trick! I am too impressed with myself!  -  20 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    65

    Very authentic and really tasty. I did add soy sauce to the egg mixture and I substituted ham for the shrimp. It was a very simple yet excellent meal. Thanks for the recipe.  -  20 Feb 2003  (Review from Allrecipes USA and Canada)

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