Egg Foo Young

Name: Egg Foo Young
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 3 eggs; 60 g bean sprouts; 2 spring onions; 50 g raw prawns; 25 g shiitake mushrooms; 2 tsp light soy sauce; 0.5 tsp toasted sesame oil; 0.25 tsp ground white pepper; 0.25 tsp salt; 120 ml chicken stock; 1 tsp oyster sauce; 1.5 tsp cornflour; 0.25 tsp caster sugar; 1 tbsp groundnut oil; 1 tsp Shaoxing wine

A plump Cantonese egg patty folded with bean sprouts, spring onion and prawns, shallow-fried until the edges frill and lace, then blanketed in a glossy soy and oyster sauce gravy. Restaurant comfort food, made properly in a wok.

Lunch & dinner 25g+ protein 8g+ fibre Under 30 min

27 min15 prep · 12 cookEasy588 kcalper serving

Method

Make the gravy first. Bring 120 ml of chicken stock to a simmer in a small saucepan with 1 tsp of oyster sauce, 1.5 tsp of light soy sauce, 1 tsp of Shaoxing wine and 0.25 tsp of caster sugar.
Slake 1.5 tsp of cornflour with a splash of cold water until smooth, then whisk it into the simmering stock. Cook for 1 minute, stirring, until the gravy turns clear and glossy and coats the back of a spoon. Take off the heat and cover.
Prepare the filling: rinse 60 g of bean sprouts and shake them very dry, cut 2 spring onions into 2 cm lengths, slice 25 g of shiitake thinly and chop 50 g of prawns into rough 1 cm pieces. Wet sprouts will make the patty steam rather than fry, so pat them on kitchen paper.
Beat 3 eggs in a bowl until the yolks and whites are fully combined but not frothy, then season with 0.5 tsp of light soy sauce, 0.5 tsp of toasted sesame oil, 0.25 tsp of ground white pepper and 0.25 tsp of salt. Fold in all the prepared filling so it is evenly suspended.