Crab Egg Foo Young
The Lunar New Year is right around the corner which is a perfect excuse to try some Chinese-inspired recipes! Egg Foo Young is a Chinese omelette that is stuffed with crab vegetables and prawns and topped with a simple and tasty gravy.
What you’ll need
- 60g Peeled king prawns, cooked and chopped
- 60g King Crab Meat
- 6 Large eggs
- 1 tsp Sesame oil
- 1 tsp Garlic, minced
- 1 Carrots, grated
- 50ml Cooking oil
- ¼ tsp Sugar
- Soy sauce
- 200 ml of Chicken stock
- 1 tsp Sesame oil
- 1 Tbsp Oyster sauce
- 1 tsp Soy sauce
- 1 Tbsp Cornflour
- Bunch of Spring onions
Let's Cook!
Step 1
In a large mixing bowl, crack in 6 eggs. Add the crab meat, chopped cooked prawns, carrots, half the chopped spring onion, grated carrot, garlic, ¼ tsp sugar, 1 tsp soy sauce, salt and pepper. Whisk to combine everything together.
Step 2
Heat up a wok until really hot. Pour in 50 ml of oil. Ladle about ⅓ of the egg mixture into the wok. Do not stir. You will; see the edges bubble up and get crispy. Let it cook over medium heat now. When the bottom of the egg is set, about 3 minutes or so, gently flip it over a cook for another 2-3 minutes or until the eggs are cooked.
Step 3
Make the gravy. Mix chicken stock, sesame oil, oyster sauce, sugar and cornflour in a saucepan and stir until smooth. Cook over a medium heat, whisking consistently until the gravy has thickened.
Step 4
Pour the gravy over the egg foo young, garnish with some chopped green onion and chili slices and serve immediately
