Egg foo young is a Chinese takeaway classic and it's probably one of the easiest to replicate at home. It's also a very versatile dish. I've used prawns, char siu, onions and spring onions, but they can be readily replaced with chicken, mushrooms, bean sprouts, bamboo shoots or any other number of bits you might have laying around. And if you want a vegetarian version, simply the prawns and meat with more veg.
Serves 1-2
1 tbsp vegetable oil
3 eggs, medium
12 tsp Shaoxing wine
1/4 tsp salt
Pinch ground white pepper
Pinch MSG
Cornflour slurry (1 tsp cornflour mixed with 1 tsp water)
8 prawns, raw
1/4 onion, finely sliced
2 spring onions, cut into 2cm pieces
25g char siu
Toasted sesame seed oil, to drizzle (optional)
Rice, to serve
Add the oil to a wok or large frying pan and place over a high heat.
In a bowl, beat the eggs and stir in the Shaoxing wine, salt, pepper, MSG and cornflour slurry. Set aside.
Add the prawns, onion and spring onion to the wok and stir fry until the prawns have turned pink. Then add the char siu and stir fry for another minute.
Now go in with egg mixture. As the egg cooks along the bottom, you may need to gently spread it out so any liquid egg mixture can fall into the gaps.
When the omelet has got some colour underneath, you'll need to flip it. Use a spatula to break it into thirds or quarters, the turn them over. Continue to cook until cooked through.
Drizzle with sesame oil and serve with rice.
No comments:
Post a Comment