Step 1 of 7
Egg Foo Young
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.
Step 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.
Step 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.
Step 4
Add the spring onion, beansprouts and prawns to the batter. Stir until evenly coated.
Step 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.
Step 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.
Step 7
Plate each egg foo young over rice. Spoon warm gravy over the top and serve immediately.
