Prawn and Vegetable Foo Yung

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 2

Ingredients

  

1x2x3x

• 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!

Notes

Nutritional Info per serving – 546 Calories, 35g Fat, 46g Protein, 13g Total Carbs, 3g Fibre, 10g Net Carbs

The information shown is an estimate provided by an online nutrition calculator.

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