Egg Foo Young

Ingredients

• 240 mlBeef broth
• 15 mlSoy sauce
• 15 mlShaoxing wine
• 15 mlOyster sauce
• 0.5 tspPepper
• 16 gCornstarch
• 30 mlWater
• 8 pcsEgg
• 2.5 gSalt
• 1.25 gSugar
• 1 pcsGreen onion
• 100 gMung bean sprout
• 300 gShrimp
• 720 mlOil
• 360 gJasmine rice

Instructions

1. 1

   Make the gravy

   • Combine beef stock, soy sauce, Shaoxing wine, oyster sauce and white pepper in a small saucepan and bring to a simmer over medium heat.
   • Whisk cornstarch with water until dissolved, add to the saucepan and whisk 2–3 minutes until the gravy thickens. Keep covered and warm.
2. 2

   Make the batter

   • Whisk cornstarch with water until dissolved. Add eggs, salt and sugar and whisk until smooth.
   • Fold in spring onion, mung bean sprouts and shrimp until evenly coated.
3. 3

   Fry the egg foo young

   • Fill a wok or deep pan with oil to 5 cm height and heat to about 175 °C.
   • Use a ladle to add about 1/4 of the batter; fry until golden and crisp, about 2 minutes per side. Drain on paper towel and repeat.
4. 4

   Serve

   • Place each omelette on a bed of hot jasmine rice.
   • Spoon the warm gravy over the omelettes and serve immediately.