Smoky Wok

Egg Foo Yong is one of my favourite Chinese egg dishes and I was delighted (at first) to find it on the menu of a Chinese take-out place a while ago, well my happiness was very short-lived as soon as I saw the dish that was delivered. It was egg alright with shrimp and green onions, but it was swimming in some gooey brown sauce that I just knew was going to be so wrong, and oh, was I right! I cringed thinking that for someone who has not had the real thing, and unwittingly ordered this from the various take out places here, they would have such a wrong notion of what egg foo yong tastes like. Anyhow, to each her own eh?



Well, today I was in the mood for some authentic egg foo yong and whipped up this simple version with shrimp and onions. Tasty and quick, this is definitely a good one to tuck away in your Chinese cooking repertoire. This omelette is usually served at lunches or dinners with hot steamed rice and is traditionally not breakfast food unlike their Western counterparts.



For more shrimp recipes on Tastes of Home, please click below:

Malaysian Butter Prawns Recipe

Deep-fried Shrimp Wontons Recipe

Golden Wrapped Tiger Shrimp Recipe





Ingredients:
3 eggs
6 medium sized shrimp, shelled and deveined
2 stalks green onions, chopped
1/4 onion, chopped
1 red chilli pepper, sliced

Seasoning:
1 tsp soy sauce or to taste
Dash of pepper to taste
1/2 tsp sesame oil

Method:
First, slice the shelled shrimp to bite-sized pieces. Heat your pan or wok until very hot. Add about 1 tbsp of cooking oil and wait for about 1-2 minutes. Quickly add the green onions, chilli and onions into the oil and stir-fry around briskly until fragrant. Turn the heat down to medium and add the shrimp, stir around briskly until the shrimps are half-cooked. Now, whisk the eggs in a separate bowl and add a tiny bit of water to the egg mixture. Finally, pour the egg mixture into your pan and stir around until the egg and shrimp are throughly cooked. Serve hot.