About this recipe:Egg Foo Yung is a Chinese-American omelette dish that dates back to at least the 1930s. In this version, vegetables and prawns are combined with beaten eggs then fried and shaped into small bites. Served with a thick sauce made with chicken stock and soy sauce.
225g (8 oz) fresh beansprouts
150g (5 oz) cooked small prawns
8 eggs, beaten
125g (4 oz) mushrooms, sliced
2 large spring onions, chopped
1/2 teaspoon salt
3 tablespoons vegetable oil
For the sauce
350ml (12 fl oz) chicken stock
2 tablespoons soy sauce
1/4 teaspoon salt
ground white pepper, to taste
2 tablespoons cornflour
2 tablespoons cold water
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
In a mixing bowl, combine the beansprouts, prawns, eggs, mushrooms, spring onions and 1/2 teaspoon of salt. Mix thoroughly.
Heat a deep frying pan over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to medium high. Pour in 120ml of egg mixture into pan. Form into a patty with a silicone spatula. Fry until golden brown, turning once, about 4 minutes.
Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm in the oven on very low heat.
To make the sauce: In a saucepan over medium heat, combine chicken stock, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to the boil. Mix cornflour and water; stir into stock mix. Cook and stir until thickened (about 10 seconds). Drizzle over patties.
They can be made in advance: fry and wrap them, and freeze for up to 1 month! Just before serving, reheat them in a warm oven, uncovered, for about 25 minutes.