Egg Foo Young

Ingredients

• 1 cupbeef stock, unsalted, for the gravy
• 1 tbspsoy sauce, for the gravy
• 1 tbspshaoxing wine, for the gravy
• 1 tbspoyster sauce, for the gravy
• 1/2 tspwhite pepper, for the gravy
• 1 tbspcornstarch, for the gravy slurry
• 1 tbspwater, for the gravy slurry
• 1 tbspcornstarch, for the omelette batter
• 1 tbspwater, for the omelette batter
• 8eggs, large
• 1/2 tspkosher salt
• 1/4 tspsugar
• 1spring onion, sliced
• 1 cupmung beansprouts
• 20prawns, medium, peeled
• 3 cupvegetable oil, for deep frying; oil should reach about 5cm up the sides of the wok
• 2 cupjasmine rice, cooked, to serve

Method

1. 1

   Make the gravy: combine the beef stock, soy sauce, Shaoxing wine, oyster sauce and white pepper in a small saucepan over medium heat. Whisk and bring to a simmer.

2. 2

   Whisk together 1 tbsp cornstarch with 1 tbsp water. Add to the saucepan and whisk until the gravy thickens and coats the back of a spoon, 2–3 minutes. Cover and keep warm on the lowest heat.

3. 3

   Make the batter: whisk the remaining 1 tbsp cornstarch with 1 tbsp water in a medium bowl. Add the eggs, salt and sugar and whisk until combined with no egg-white clumps.

4. 4

   Add the spring onion, beansprouts and prawns to the batter. Stir until evenly coated.

5. 5

   Add the vegetable oil to a large wok so it reaches about 5cm up the sides. Heat to 175C (350F). With a ladle, gently pour in a quarter of the batter. It should immediately bubble and puff up. Fry until golden and crispy on each side, about 2 minutes per side.

6. 6

   Remove and drain on kitchen paper. Rest for 5 minutes. Repeat with the remaining batter to make 4 omelettes, adding more oil if needed.

7. 7

   Plate each egg foo young over rice. Spoon warm gravy over the top and serve immediately.