About this recipe:This Chinese-style dish starts with a stir-fry of colourful vegetables and prawns that is then layered with omelette underneath and omelette ribbons over the top.
1 tsp toasted sesame oil
3 tbsp chopped fresh coriander (optional)
2 tsp cornflour
1 tbsp light soy sauce
2 tbsp dry or medium sherry
2 tbsp vegetable oil
300g broccoli florets, thinly sliced
1 orange or red pepper, deseeded and thinly sliced
50g fresh root ginger, peeled and cut into thin strips
2 garlic cloves, chopped
4 spring onions, sliced
350g peeled raw prawns, thawed and drained if frozen
200g bean sprouts
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Method Prep: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, and set aside.
Heat half the vegetable oil in a large frying pan or wok. Add the broccoli, pepper, ginger, garlic and spring onions, and 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, then 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 kitchen paper.
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 slice and transfer it to a serving dish.
Quickly 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, scatter the omelette ribbons over the top and serve immediately.
Frozen stir-fry vegetable mixes are ideal for making a foo-yung in a hurry. * Omit the prawns for a vegetarian version.