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
• 1scallion, sliced
• 1 cupmung bean sprouts
• 20shrimp, medium, peeled
• 3 cupsvegetable oil, for deep frying; oil should reach about 5cm up the sides of the wok
• 2 cupsjasmine 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

   While it heats, 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 scallion, bean sprouts and shrimp to the batter. Stir until evenly coated.

5. 5

   Pour the oil into a large wok so it comes about 2 inches up the sides and heat it to 350°F. Gently ladle in a quarter of the batter; it should bubble and puff up at once. Fry for about 2 minutes a side, until golden and crisp and the shrimp inside are pink and opaque.

6. 6

   Remove and drain on paper towels. 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.

Nutrition per serving