Crab Egg Foo Young

The Lunar New Year is right around the corner which is a perfect excuse to try some Chinese-inspired recipes! Egg Foo Young is a Chinese omelette that is stuffed with crab vegetables and prawns and topped with a simple and tasty gravy.

  • Beginner
  • Serves 2
  • 15 minutes
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What you’ll need

  • 60g Peeled king prawns, cooked and chopped
  • 60g King Crab Meat
  • 6 Large eggs
  • 1 tsp Sesame oil
  • 1 tsp Garlic, minced
  • 1 Carrots, grated
  • 50ml Cooking oil
  • ¼ tsp Sugar
  • Soy sauce
  • 200 ml of Chicken stock
  • 1 tsp Sesame oil
  • 1 Tbsp Oyster sauce
  • 1 tsp Soy sauce
  • 1 Tbsp Cornflour
  • Bunch of Spring onions

Let's Cook!

Step 1

In a large mixing bowl, crack in 6 eggs. Add the crab meat, chopped cooked prawns, carrots, half the chopped spring onion, grated carrot, garlic, ¼ tsp sugar, 1 tsp soy sauce, salt and pepper. Whisk to combine everything together.

Step 2

Heat up a wok until really hot. Pour in 50 ml of oil. Ladle about ⅓ of the egg mixture into the wok. Do not stir. You will; see the edges bubble up and get crispy. Let it cook over medium heat now. When the bottom of the egg is set, about 3 minutes or so, gently flip it over a cook for another 2-3 minutes or until the eggs are cooked.

Step 3

Make the gravy. Mix chicken stock, sesame oil, oyster sauce, sugar and cornflour in a saucepan and stir until smooth. Cook over a medium heat, whisking consistently until the gravy has thickened.

Step 4

Pour the gravy over the egg foo young, garnish with some chopped green onion and chili slices and serve immediately

Wild Norwegian Cooked King Crab Meat

Fish used in this recipe

Wild Norwegian Cooked King Crab Meat

From £40.00
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Peeled king prawns - cooked

Alternatively you can try

Peeled king prawns - cooked

250g / 1 bag

£7.30
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