Chinese egg foo young — fluffy, golden egg omelettes packed with shrimp and bean sprouts, deep-fried until crisp and served over rice with a rich savoury gravy.
- 1 cup Unsalted Beef Stock
- 1 tablespoon Soy Sauce
- 1 tablespoon Shaoxing Wine
- 1 tablespoon Oyster Sauce
- 1/2 tsp Pepper
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 8 large Egg
- 1/2 tsp Kosher Salt
- 1/4 tsp Sugar
- 1 Spring Onions
- 1 cup Mung Bean Sprouts
- 20 Shrimp
- 3 Cups Vegetable Oil
- 2 cups Jasmine Rice
Video
Preparation
- Make the gravy: in a small saucepan over medium heat, whisk together the beef stock, soy sauce, Shaoxing wine, oyster sauce and white pepper and bring to a simmer. Dissolve the cornstarch in the water, add to the pan, and whisk until thickened enough to coat the back of a spoon, 2 to 3 minutes. Cover and keep warm on the lowest heat.
- Make the batter: in a medium bowl, whisk the cornstarch and water until dissolved, then add the eggs, salt and sugar and whisk until smooth with no egg white clumps. Add the spring onion, bean sprouts and shrimp and stir to coat evenly.
- Add the vegetable oil to a large wok, about 2 inches up the sides, and heat over medium-high to 350°F (vigorous bubbles should form around a wooden chopstick).
- With a ladle, gently add a quarter of the batter — it should immediately bubble and puff up. Fry until golden and crisp, about 2 minutes per side, basting any pale spots with hot oil. (To flip, use a tool in each hand, coaxing the omelette over gently.)
- Remove to a paper-towel-lined tray and cool for 5 minutes, then repeat to make 4 omelettes, adding more oil between batches if needed.
- Plate each omelette over a bed of rice, spoon over the warm gravy, and serve immediately.
