Prawn and Spring Onion Egg Foo Yung
Ingredients
- 8 large eggs
- 200 g cooked king prawns
- 6 spring onions
- 100 g beansprouts
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 10 g fresh ginger
Nutrition (per serving)
- Calories
- 356 kcal
- Protein
- 29.1 g
- Carbohydrate
- 4.1 g
- of which sugars
- 2.2 g
- Fat
- 24.5 g
- of which saturates
- 5.4 g
- Fibre
- 1.2 g
- Salt
- 2.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the eggs with the soy sauce and sesame oil. Slice the spring onions and finely grate the ginger.
- 2
Stir the prawns, spring onions, beansprouts, and ginger into the egg mixture.
- 3
Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over a high heat.
- 4
Pour in a quarter of the mixture and cook for 2–3 minutes each side until golden. Repeat with the remaining mixture to make 4 omelettes.
- 5
Serve immediately with steamed rice and extra soy sauce on the side.
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