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egg foo yung recipe

Written on Monday, September 26, 2016 | 7:52:00 AM




Serves : servings 

Ingredients : 
- 2 tbsp vegetable oil
- 150g minced pork
- 4 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 25g root ginger, finely chopped
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1⁄2 tsp sesame oil
- 150g raw shelled prawns, cut up
- 100g bean sprouts, cut in half
- 1 carrot, peeled and shredded
- small bunch of fresh coriander, chopped
- 6 eggs, beaten
- sea salt and freshly ground black pepper

SAUCE
- 300ml chicken stock
- 30ml soy sauce
- 30ml oyster sauce
- 2 garlic cloves, finely chopped
- 25g root ginger, finely chopped
- 1⁄2 tsp chilli flakes
- 1⁄4 tsp brown sugar
- 1 tsp cornflour

Preparation Method :
1) If you are serving the sauce, make that first. Put the stock in a saucepan with the soy sauce, oyster sauce, garlic, ginger, chilli flakes and sugar. Stir to combine and heat through. Mix the cornflour with a little water to make a smooth paste, then add this to the sauce. Stir over a gentle heat until the sauce has thickened very slightly – it should look syrupy. Taste and adjust the seasoning if necessary. Set the sauce aside and keep it warm in a low oven.

2) To make the omelette, heat a tablespoon of oil in a frying pan. When it’s hot, add the minced pork, spring onions, garlic and ginger. Fry quickly until the pork is browned all over and just cooked through. Pour in the soy sauce and mirin, with 2 tablespoons of water and simmer for a couple of minutes, until the liquid has reduced. Drizzle over the sesame oil, then remove the pan from the heat and leave to cool a little.

3) Put the raw prawns, bean sprouts, carrot and coriander in a bowl. Add the eggs and season with salt and pepper, then stir in the pork mixture.

4) Heat your grill to medium hot. Heat the rest of the oil in a large frying pan. Pour the mixture into the pan and cook until the underside is well browned, then pop the pan under the hot grill so the omelette can finish cooking. Cut the omelette into quarters to serve.

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