Eggs Foo Yong with Prawns
Photography by Minka Firth.
INGREDIENTS
250 grams cooked prawns
6 eggs
sea salt and freshly ground pepper
6 spring onions, finely chopped
2 tablespoons chopped coriander
peanut oil for frying coriander leaves for garnish
Sauce
1 tablespoon soy sauce
4 tablespoons Shaoxing – Chinese cooking wine
2 tablespoons rice vinegar
2 tablespoons sugar
3⁄4 cup water
1 tablespoon cornflour
2 tablespoons water
2 tablespoons shredded pickled ginger
METHOD
Finely chop the prawns.
Beat the eggs and season well. Add the prawns, spring onions and coriander.
Heat a non-stick 10 cm blini pan or other small sauté pan with a little oil. Pour in 2 tablespoons of the egg mixture and cook until golden. Turn over and cook the other side. Transfer to a plate and keep warm in a low
oven. Repeat with the remaining mixture.
Sauce: Combine the soy, sherry, vinegar, sugar and the 3⁄4 of a cup of water in a saucepan and stir over a medium heat until the sugar dissolves. Bring to the boil. Combine the cornflour and the remaining water in a small bowl and stir into the sauce. Cook until thickened, stirring constantly. Add the ginger to the sauce.
To serve: Serve the pancakes in small stacks with a little sauce poured over the top. Garnish with the coriander and serve the remaining sauce in a small jug. Makes approximately 12 pancakes
Blini Pan: a small 12 cm pan made from heavy steel and suitable for making small pancakes or crepes.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.