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.
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.