Filter +

Chinese Omelettes (Egg Foo Yong)

(Photo by panduh/Flickr)

(Photo by panduh/Flickr)

Serves 4-6.


250 g/8 oz cooked prawns
6 eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 spring onions (scallions), finely chopped
peanut oil for frying
2 tablespoons chopped coriander leaves for garnish

1 tablespoon light soy sauce
4 tablespoons dry sherry
2 tablespoons rice vinegar or white wine vinegar
2 tablespoons white sugar
1 tablespoon cornflour (cornstarch)
1 tablespoon shredded red ginger


Shell, devein and roughly chop prawns. Beat eggs with salt and pepper. Mix in prawns and spring onions. Heat wok, add 2 teaspoons oil and swirl to coat centre. Pour in 2 tablespoons egg mixture. When browned on underside, turn and cook other side. Transfer to a plate and keep warm. Repeat until remaining mixture is used up.

Wipe out wok with paper towels. Combine soy sauce, sherry, vinegar, sugar and 3/4 cup water in wok and stir over medium heat until sugar dissolves. Bring to the boil.

Blend cornflour with 2 tablespoons cold water, stir into sauce and cook, stirring constantly until thickened and clear. Add red ginger and mix through. Serve omelettes with sauce and a sprinkling of coriander leaves.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Have something to say about this story? Share your thoughts on Facebook and Twitter.