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

Method

1. 1

   Whisk the eggs with the soy sauce and sesame oil. Slice the spring onions and finely grate the ginger.

2. 2

   Stir the prawns, spring onions, beansprouts, and ginger into the egg mixture.

3. 3

   Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over a high heat.

4. 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. 5

   Serve immediately with steamed rice and extra soy sauce on the side.