Prawn and vegetable foo yung

Prawn and vegetable foo yung


12 people made this

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.

Maggie Pannell

Serves: 4 

  • 8 eggs
  • 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

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recently viewed

Reviews (5)


This tasted so good ! Didn't have broccoli but substituted for courgettes which worked really well! Also added sliced carrot. Omelette worked really well with the dish. Loved it. - 02 Mar 2014


I needed to use a surplus of eggs and forgot all about foo yung until I did a search. A very tasty & health conscious recipe - 07 Jun 2011


Altered ingredient amounts. I didn't have any bean sprouts so just used a variety of mixed veg such as julienne carrot, courgette and some bamboo shoots - 07 Jun 2011

Write a review

Click on stars to rate