Egg Foo Yung with Prawns

    Stir fry prawns and broccoli are served atop a fresh thin omelette then topped with tasty omelette ribbons.

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    Serves: 4 

    • 8 eggs
    • 1 teaspoon sesame oil
    • 1/4 cup chopped fresh coriander (optional)
    • 2 teaspoons cornflour
    • 1 tablespoon salt-reduced soy sauce
    • 2 tablespoons dry or medium sherry
    • 2 tablespoons vegetable oil
    • 300g broccoli florets, thinly sliced
    • 1 orange or red capsicum, deseeded and thinly sliced
    • 50g fresh ginger, peeled and cut into thin strips
    • 2 garlic cloves, diced
    • 4 spring onions, sliced
    • 350g peeled raw prawns, thawed and drained if frozen
    • 1 1/2 cups (200g) bean sprouts

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Beat the eggs with the sesame oil and coriander, if using, then set aside. Mix the cornflour to a smooth paste with the soy sauce and sherry, then set aside.
    2. Heat half the vegetable oil in a large frying pan or wok. Add the broccoli, capsicum, ginger, garlic and spring onions. Stir-fry for 5 minutes or until the broccoli looks bright green and is just tender. Pour in the cornflour mixture and stir for 1 minute.
    3. Add the prawns and cook for 2 minutes. Add the bean sprouts and cook for a further 1 minute or until the prawns are pink. Transfer to a large bowl, including all the juices and keep warm. Wipe the pan with a piece of paper towel.
    4. Add the remaining vegetable oil to the pan and heat it for a few seconds. Pour in just over half the egg mixture and swirl the pan to spread it out evenly. Stir once or twice then let the egg set for about 3 minutes. Loosen the omelette with a spatula and transfer it to a serving dish.
    5. Add the remaining egg mixture to the pan and cook for 1–2 minutes until just set. Turn out onto a board and cut into ribbons. Spoon the vegetables on top of the whole omelette then scatter with the omelette ribbons to serve.
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