I never thought I would say this, but omelettes aren’t just for brunch!

As perfect as they may be for soaking up bubble-heavy mimosas, or stilling those flat-white morning jitters, these eggy envelopes deserve so much more than the standard fare we stuff them with. Quick and versatile, an omelette can pretty much be anything you want it to be, and this is especially true when they are cooked Chinese-style!

Egg Foo Young (Chinese Omelette) is a dish most of us know from our local takeaway, but very few of us realise how easy it is to make at home. If you can make an omelette, the chances are you can make this classic Cantonese dish too! Though similar in almost every way, Chinese “omelettes” are, in terms of flavour, a world apart from their western counterparts. Added to very hot oil, Egg Foo Young is crispy and, as such, benefits from that elusive wok hei (‘breath of a wok’). Add to that an umami laden sauce, and their irresistible flavour is almost complete…

But, of course, what’s an omelette without fillings?

The options for filling your Egg Foo Young are virtually endless, and go way beyond the generic takeaway options you are probably used to seeing. Seasoned with a dash of soy sauce instead of the usual salt and pepper, the egg mix is the perfect foil for anything from the classic char siew (Chinese BBQ Pork) to julienned vegetables. 

For this recipe I’m pushing the boat out and using prawns. It might seem like a waste to use them in something like an omelette, but rest assured it’s not. I love the sweet meatiness of the prawns with the fresh bite of the gingery eggs – its a classic combination and makes the perfect addition to a larger meal, or (if you want to spoil yourself) just have it on its own with some plain rice.

For more Chinese recipes from the Muddled Pantry, please follow the link here.

For tips on stocking a Chinese pantry, please follow the link here.

Prawn & Ginger Egg Foo Young

Serves: 2

Ingredients: 

• 6 large prawns, shelled and cleaned
• 3 large eggs
• 3 cm fresh ginger, finely chopped 
• 1 spring onion, finely chopped  
• 2 tsp light soy sauce 
• Pinch of ground white pepper
• 1/4 cup cooking oil (peanut, sunflower or vegetable)

Sauce: 

• 2 tbsp oyster sauce 
• 1 – 2 tsp Chinese Black Vinegar
• 1 tbsp water
• 1 tsp sesame oil 

Method:

1. In a bowl, mix the eggs, soy sauce, white pepper and ginger till combined
2. Heat a large wok on a very high heat, then add a tablespoon of oil
3. Add the prawns and stir-fry until just cooked
4. Remove the prawns and wash the wok out
5. In second bowl, mix together all the sauce ingredients (except the sesame oil) and heat in the microwave for 20 seconds. Alternatively, this can be done on the stove in a small pot.
6. Add the sesame oil to the warm sauce and stir to combine
7. Place the wok back on a high heat and pour in the oil 
8. Bring the oil to a very high temperature, then add the egg mixture
9. The eggs will immediately puff up as they hit the oil
10. Reduce the heat to medium and leave it undisturbed for a minute or so, checking now and again that the egg isn’t burning. Once golden, swirl the mixture around  the wok to cook through. 
11. Just before it sets, add the prawns and spring onions, then fold over once, and then  once again. 
12. Remove from the wok, and then smother it with the warm sauce
13. Serve immediately

Serve with: can either be eaten on it’s own with plain white rice, or form part of a larger meal, along side some Sichuan Stir-fry Cabbage and perhaps some spicy mapo tofu

For more Chinese recipes from the Muddled Pantry, please follow the link here.

For tips on stocking a Chinese pantry, please follow the link here.