Egg Foo Yung with Prawns
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Ingredients
- 6 large eggs
- 200 g cooked king prawns
- 100 g beansprouts
- 3 spring onions
- 1 tbsp light soy sauce
- 3 tbsp groundnut oil
- 500 g steamed jasmine rice
Nutrition (per serving)
- Calories
- 461 kcal
- Protein
- 27.5 g
- Carbohydrate
- 37.7 g
- of which sugars
- 1.9 g
- Fat
- 21.4 g
- of which saturates
- 5.2 g
- Fibre
- 1.3 g
- Salt
- 1.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Beat the eggs with a pinch of salt and stir in the prawns, beansprouts and most of the spring onions.
- 2
Heat a tablespoon of the groundnut oil in a frying pan and ladle in a quarter of the mixture, spreading it into a round.
- 3
Cook for 2 minutes, until the underside is golden, then flip and cook for a further 2 minutes, until cooked through with no raw egg remaining.
- 4
Repeat with the remaining mixture to make 4 omelettes, adding more oil as needed.
- 5
Drizzle with the light soy sauce and scatter with the remaining spring onions.
- 6
Serve with the steamed jasmine rice.
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