Prawn egg foo yung

    Prawn egg foo yung


    73 people made this

    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.

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a mixing bowl, combine the beansprouts, prawns, eggs, mushrooms, spring onions and 1/2 teaspoon of salt. Mix thoroughly.
    2. 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.
    3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm in the oven on very low heat.
    4. 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.

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    - 16 Jul 2011

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