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

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

Peeled king prawns - cooked

Alternatively you can try

Peeled king prawns - cooked

250g / 1 bag

£8.50
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