Egg Foo Yung with Prawns
30 minutes
Stir fry prawns and broccoli are served atop a fresh thin omelette then topped with tasty omelette ribbons.
Zoë Harpham
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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.
- 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.
- 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.
- 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.
- 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.
