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.

  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Egg fu yung
  • 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
  • 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.


Serve this dish with steamed rice for a complete meal.