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 ⓘ
Instructions
- Slice prawns in half lengthways. Combine with egg, beansprouts, spring onion and mushrooms in a bowl. Season.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
175
kcal
9% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).