Prawn Egg Foo Young
What You Will Need
Ingredients
- 6 Eggs
- A pinch of salt & pepper
- 300g Pre cooked prawns, peeled with head & tails removed
- 50g Mung bean sprouts
- 5 Spring onions, finely sliced, divided into 2 portions
- 50g Shiitake mushrooms (or button mushrooms), sliced
- 4 tbsp Oil
- 2 tbsp Sesame seeds
Sauce Mix
- 1 tbsp Lee Kum Kee Oyster Stir-fry Sauce
- 3 tsp Lee Kum Kee Seasoned Soy Sauce for Seafood
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp Rice vinegar
- 1 ½ tbsp Sugar
- 150ml Vegetable stock
- 1 ½ tsp Corn starch
- 2 tbsp Water
Made with
Lee Kum Kee products
How to make it
-
Add all sauce mix ingredients except corn starch and water to a saucepan and bring to a gentle simmer over medium heat. Stir to dissolve the sugar. In a small bowl whisk corn starch with water until fully mixed then pour into sauce, whisking vigorously, until sauce thickens to the consistency of gravy. Keep warm and set aside while you make the omelette.
-
In a large bowl crack and beat eggs until smooth. Add a pinch of salt and pepper. Add prawns, mung beans sprouts, 1 portion of spring onions and mushrooms and stir to combine.
-
Heat 1 tbsp of oil in a non-stick frying pan over medium heat. Ladle ¼ of the omelette mix in, use a spatula to push the edges in to form a round shape. Cook until golden, about 2 minutes, then flip and cook the other side for 1 minute. Slide onto a plate and repeat with the remaining 3 portions. (You can use 2 frying pans to cook 2 portions simultaneously to save time.)
-
To serve drizzle omelettes with sauce and garnish with spring onion and sesame seeds.