Chinese Eggs Recipes - Pork and Prawn Egg Foo Yung Recipe

Ingredients

• 45ml/3 tbsp peanut oil

• 100g/4oz lean pork, cut into slivers

• 1 onion, chopped

• 225g/8oz peeled prawns, cut into slivers

• 50g/2oz Chinese cabbage, shredded

• 4 eggs, lightly beaten

• salt and freshly ground pepper

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Method:

1. Heat 30ml/2 tbsp of oil and stir-fry the pork and onion until lightly browned.

2. Add prawns and stir-fry until coated with oil and then add the cabbage, stir well, cover and simmer for 3 minutes. Remove from the pan to cool slightly.

3. Add the meat mixture to the eggs and season with salt and pepper.

4. Heat a little of the remaining oil and pour the mixture into the pan a little at a time to make small pancakes about 7.5cm/3 in across.

5. Fry until the bottom is lightly browned then turn and brown the other side. Continue until you have used al the mixture.