By: Simone Christensen
Chinese Prawn Omelette or it’s otherwise known as Egg Foo Young is a quick and easy meal to serve your family or guests. Made with eggs, prawns and a simple array of vegetables you will have this dish on the table in no time at all.
When cooking the Chinese Prawn Omelette (or called Egg Foo Young) I cook my egg mixture in smaller amounts so that I can put it in a casserole dish and layer it together.
Then I pour a good amount of the gravy over the top. If I’m cooking other Asian dishes I put tin foil over the top of the dish and leave it in the oven to keep warm.
Other traditional methods of cooking Prawn Omelet is to make individual serving sizes. or one large Omelet and cut it into like pizza slices once cooked.
In the recipe it calls for 200 grams of baby prawns, in the last omelette I made I used 400 grams of baby tinned prawns.
- Vegetable Oil or Peanut Oil, (for frying the omelette)
- 4 tablespoons Oyster Sauce
- 2 tablespoons Cornflour, , or Cornstarch
- 2 tablespoons Mirin
- 3 tablespoons Light Soy Sauce
- 500 mls (16.9 fl oz) Chicken Stock, , or water
Omelette & Filling
To make gravy:
- Put all of the gravy ingredients into a pot and stirring constantly until it thickens. Set aside.
To make omelette
- Crack eggs to a bowl and whisk together.
- Add remainder of ingredients and mix until well combined.
- In a fry pan heat up some oil.
- Using a ladle spoon some of the egg mixture into the frypan.
- Cook until the bottom of the egg is set and a light golden colour. Then flip over and cook the other side until its the same.
- Remove from pan and place in a casserole dish.
- Repeat until all the egg mixture is cooked and its been layered inside the casserole dish.
- Pour the gravy over the top of the prawn omelette.
- Serve with plain rice.