This is a very common old-fashioned Chinese restaurant egg dish and I am sure that many readers should know about this dish. It is a cheaper dish when compare to meat dish and usually the price is almost the same as tofu dishes or vegetable dishes…
When I Google for recipe, i found that there are many versions but my recipe shared will be based on what I have eaten in Malaysia and Singapore. In my humble opinion, this dish is special because it has char siu (Chinese barbecue pork) and prawns..These two ingredients have differentiate this Chinese omelette dish with other omelette dishes..
However they seems to have many variations to this dish and substitutes for the ingredients that I used..
- Prawns – substituted by lobsters, squids and fish or other seafood
- Char siu – substituted by ham, chicken or even minced meat
- Onions – substituted by shredded bamboo shoots, bean sprouts, cabbages and some used water chestnuts..
I believed there is no right and wrong …and let’s see what Wiki has record about this dish:
“Egg foo young (Chinese: 芙蓉蛋 pinyin = fu2 rong2 dan4; Jyutping: fu4 jung4 daan6*2, also spelled egg fooyung, egg foo yong, or egg fu yung) is an omelette dish found in Chinese Indonesian, British andChinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Shanghai. Literally meaning “Hibiscus egg”, this dish is prepared with beaten eggs and most often minced ham. It may be made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions,mushrooms and water chestnuts. When meat is used as an ingredient, a choice of roast pork, shrimp, chicken,beef, or lobster may be offered.” (Source: https://en.wikipedia.org/wiki/Egg_foo_young)
WHAT IS REQUIRED
Servings: 4-6 adult servings
- 5 eggs
- 5 medium size prawns
- 30 grams of char siu
- 2 tablespoons of mayonnaise (optional)
- 1 medium size onion
- Few sprigs of spring onion or coriander
- Pinches of salt
- Dashes of white paper
- Chicken stock powder to taste
STEPS OF PREPARATION
- Cut the char siu into 1/2 mm cubes, prawns into big chunks, chop the spring onion or coriander and mince the onions.
- Crack the eggs into a bowl, put in mayonnaise and all the seasonings. Beat until well combined. If preferred, you can use a mixer to beat the eggs and the result will be a much fluffier omelette.
- In a wok, put 2-3 tablespoons of cooking oil, saute the onion until soft. Add the prawns chunks, stir fry for one minute until the prawns have change to pink colour. Drain and dish out.
- Transfer the prawns and onion to the beaten eggs. Add char siu and chopped spring onion or coriander. Stir until well mixed.
- Used the leftover oil in the wok, add the eggs mixture and pan fried until it is aromatic. Flip over and pan fry the other side until aromatic and golden brown. The dish is best served with white rice or porridges.
This recipe is very fast and easy and variations are many.. Do give it a try if you are running of dishes to cook. There is no need to have all the ingredients if it is for daily consumption but remember that eggs will only be aromatic if it is slightly golden brown which is different from Western omelettes..
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