King Prawn Foo Yung, are believed to have originated in Cantonese cuisine, which is known for its emphasis on fresh ingredients and delicate flavours. In Cantonese cuisine, “Foo Yung” refers to a type of egg-based dish made with beaten eggs and various ingredients such as meat, seafood, vegetables, and bean sprouts, all mixed together and cooked into a fluffy omelette. King Prawn Foo Yung boasts a rich and savoury flavour profile. The tender prawns, combined with the umami notes of the vegetables and the creamy texture of the egg omelette, create a dish that is both satisfying and delicious.
King Prawn Foo Yung is visually appealing, with vibrant colours and an attractive presentation. The bright colours of the vegetables and prawns, combined with the golden hue of the egg omelette, make for an inviting and appetising dish. As a hearty and filling dish, King Prawn Foo Yung is both comforting and nourishing. It provides a satisfying meal that leaves diners feeling full and content, making it a popular choice for lunch or dinner. It offers a rich and savoury taste with tender prawns, crunchy vegetables, and fluffy egg omelette.
King Prawn Foo Yung
Ingredients
- 12 King Prawns shelled and deveined
- 1 Small White Onion cut into strips
- ½ Cup Sliced Mushrooms
- 1 Carrot cut into slithers
- ¼ Cup Peas
- 4 Eggs whisked
- ½ tsp. Salt
- ¼ tsp. White Pepper
Instructions
- Heat wok with 1 tbsp. oil.
- Once your wok is really hot, add the onions, carrots and mushrooms and stir-fry for 1 minute.
- Add king prawns and stir-fry for a further 40 seconds.
- Season with salt and pepper and toss ingredients together.
- Turn heat down to medium and add the egg and peas, slowly and gently move the ingredients around the wok allowing the egg to cook.
- Once the eggs are cooked to your liking turn off the heat, add sesame oil, mix and serve.
