Name: Egg fu yung
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 250 gram cooked prawns, shelled, deveined; 6 eggs, lightly beaten; 2 cup (160g) bean sprouts, trimmed; 2 green onions, sliced into matchsticks, plus extra sliced green onion to serve; 125 gram shiitake mushrooms, thinly sliced; 1 1/2 tablespoon soy sauce; 2 teaspoon cornflour; 1 teaspoon sugar; 1/2 cup (125ml) salt-reduced chicken stock, heated

Egg fu yung

A traditional dish in Chinese Indonesian cuisine, egg fu yung is a delicious omelette made from the mixture of Asian vegetables and meats. It is served here with fresh prawns and shiitake mushrooms.

Serves 4

Prep

Cook

10M

Total

15M

Ingredients

250 gram cooked prawns, shelled, deveined

6 eggs, lightly beaten

2 cup (160g) bean sprouts, trimmed

2 green onions, sliced into matchsticks, plus extra sliced green onion to serve

125 gram shiitake mushrooms, thinly sliced

1 1/2 tablespoon soy sauce

2 teaspoon cornflour

1 teaspoon sugar

1/2 cup (125ml) salt-reduced chicken stock, heated

Method

1.Slice prawns in half lengthways. Combine with egg, beansprouts, green onion and mushrooms in a bowl. Season.

2.Combine soy sauce, cornflour and sugar in a saucepan, add warm chicken stock and 1/2 cup water and stir briskly on medium heat, until boiling. Set aside.

3.Heat a lightly oiled heavy-based frying pan on medium-high. When hot, drop in a batch of 1/3 cup measures of prawn mixture, about 2cm apart. Fry for 3 minutes, until lightly browned. Turn and cook other side until lightly browned.

4.Transfer to a warm dish while cooking remaining mixture, adding more oil when necessary. Drizzle with sauce and top with extra green onion and a grinding of pepper to serve.