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This prawn and vegetable Foo Yung recipe is a protein packed Chinese style dish made of vegetables, prawns and omelette.

It is fairly simple to prepare and results in a hearty dish that is large enough for two people to share. Or one if you are very hungry. If you halved the quantities below you could cook it in a smaller pan and voila! A dish for one.

If you wanted to make this vegetarian you could replace the prawns with cubes of tofu.

Prawn and Vegetable Foo Yung

Angela Coleby

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Servings

Ingredients

8 eggs
1 tspn sesame oil
1 tblspn Tamari sauce
2 tbslpn coconut oil
½ head broccoli cut into small florets
1 red pepper deseeded and thinly sliced
2 inch fresh ginger peeled and cut into thin strip
2 garlic cloves peeled and chopped
3 spring onions sliced
200 g raw prawns or shrimps

Instructions

Beat the eggs with the sesame oil and set aside.
Heat half the oil in a frying pan and add the broccoli, ginger, pepper, garlic and spring onions and cook for 5 minutes.
Add the prawns and Tamari sauce, and cook for a further 2 -3 minutes, until the prawns are pink and cooked through.
Transfer to a bowl and keep warm.
Heat the remaining oil and pour in half of the egg mixture, making sure the mixture is spread all over the pan. Cook for about 3 minutes until the egg is set. Flip over and cook for another 1 minute. Remove the omelette and transfer to a plate.
Add the remaining egg mixture to the pan, repeating the above. Remove the omelette, place on a cutting board and cut into ribbons.
To assemble, spoon the vegetables over the omelette, then scatter the omelette ribbons all over.
Eat and enjoy!