Egg Fu Yung

Name: Egg Fu Yung
Ingredients: 250 g cooked prawns, shelled, deveined; 6 large eggs, lightly beaten; 160 g bean sprouts, trimmed; 2 None spring onions, sliced into matchsticks, plus extra sliced green onion to serve; 125 g shiitake mushrooms, thinly sliced; 1/2 tbsp soy sauce; 2 tsp cornflour; 1 tsp sugar; 125 ml salt-reduced chicken stock, heated

9 ingredients

4 steps

Ingredients

250 g cooked prawns, shelled, deveined
6 large eggs, lightly beaten
160 g bean sprouts, trimmed
2 None spring onions, sliced into matchsticks, plus extra sliced green onion to serve
125 g shiitake mushrooms, thinly sliced
1/2 tbsp soy sauce
2 tsp cornflour
1 tsp sugar
125 ml salt-reduced chicken stock, heated

Directions

1

Slice prawns in half lengthways. Combine with egg, beansprouts, spring 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 80g 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 spring onion and a grinding of pepper to serve.