Prawn or Shrimp Egg Foo Yung

This Chinese omelet is a variation on the basic Egg Foo Yung. It makes a delightful first course for a dinner party or it may be served as part of a Chinese meal.

3 tablespoons vegetable oil

8 oz. prawns or shrimps, shelled and chopped

4 oz. mushrooms, wiped clean and sliced

4 oz. bean sprouts, washed

4 eggs, lightly beaten

8 fl. oz. chicken stock

2 teaspoons soy sauce

½ teaspoon salt

1 tablespoon cornflour mixed to a paste with

1 tablespoon water

Serve Prawn or Shrimp Egg Foo Yung (a type of oriental omelet) as part of a formal Chinese meal.

In a medium-sized frying-pan, heat

1 tablespoon of the oil over moderate heat. When the oil is hot, add the prawns or shrimps to the pan and stir-fry for

3 minutes or until they are heated through. Remove the pan from the heat. Using a slotted spoon, remove the prawns or shrimps from the pan and set them aside on a plate.

To make the sauce, in a small sauce-pan, bring the chicken stock, soy sauce, salt and cornflour mixture to the boil over moderate heat, stirring constantly. Cook the sauce for 1 minute, stirring constantly or until it has thickened slightly.

Remove the pan from the heat and set aside.

In a medium-sized mixing bowl, com-bine the mushrooms, bean sprouts, eggs and prawns or shrimps and beat them together with a kitchen fork until they are well mixed.

Return the frying-pan to moderate heat. Add the remaining oil to the frying-pan. When the oil is hot, add a quarter of the egg mixture and cook it for 1 minute or until the bottom is set and golden brown. Using a spatula or palette knife, turn the omelet over and cook for a further 1 minute or until the omelet is just set. Transfer the omelet to a serving dish and keep warm. Cook the remaining egg mixture in the same way, to make 3 more omelets, adding more oil to the pan if necessary.

Return the saucepan to moderate heat and bring the sauce to the boil, stirring constantly. Remove the pan from the heat and pour a little of the sauce over the omelets. Pour the remaining sauce into a warmed sauceboat and serve immediately, with the omelets.

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