Recipes - Chinese

Foo Yoong Tan (Chinese Egg Omelette)
Foo Yong Tan


Foo Yong Tan is a Chinese-style omelette filled with pork, shrimp and bean sprouts. Create this dish at home for a simple but flavourful meal. Recipe by Asian Inspirations.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Chinese









Ingredients:

3 large eggs (at room temperature)
½ cup bean shoots
60g minced pork
4 medium-sized prawns (peeled and cut into small pieces)
1 stalk spring onion (cut into small rings)
½ tsp sesame oil
1 tsp Shaoxing wine (optional)
1 tsp oyster sauce
2 tsp soy sauce
Pinch of sugar
3 dashes white pepper
3 tbsp oil




Steps:
  1. In a bowl, crack the eggs and beat with a fork. Add the rest of the ingredients, except for the oil, into the egg mixture, stir thoroughly and make sure all ingredients are combined well.
  2. Heat up 3 tbsp of oil in a wok or a pan over high heat. When the oil is fully heated, add the egg mixture into the pan, keeping the diameter of the omelette to about 12cm wide.
  3. The omelette should be thicker in the centre, therefore use a pair of chopsticks to move and gather the beansprouts and other ingredients to the middle of the omelette. Let the omelette set, cooked until golden brown, for about 3 minutes before flipping it over. Fry the omelette until both sides are nicely puffed up.
  4. Use the remaining egg mixture to make a total of 3 omelettes using the same steps. Serve immediately.

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Foo Yoong Tan (Chinese Egg Omelette)

Foo Yoong Tan (Chinese Egg Omelette)

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Foo Yong Tan is a Chinese-style omelette filled with pork, shrimp and bean sprouts. Create this dish at home for a simple but flavourful meal. Recipe by Asian Inspirations.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Chinese
Ingredients

3 large eggs (at room temperature)
½ cup bean shoots
60g minced pork
4 medium-sized prawns (peeled and cut into small pieces)
1 stalk spring onion (cut into small rings)
½ tsp sesame oil
1 tsp Shaoxing wine (optional)
1 tsp oyster sauce
2 tsp soy sauce
Pinch of sugar
3 dashes white pepper
3 tbsp oil

Instructions
  1. In a bowl, crack the eggs and beat with a fork. Add the rest of the ingredients, except for the oil, into the egg mixture, stir thoroughly and make sure all ingredients are combined well.
  2. Heat up 3 tbsp of oil in a wok or a pan over high heat. When the oil is fully heated, add the egg mixture into the pan, keeping the diameter of the omelette to about 12cm wide.
  3. The omelette should be thicker in the centre, therefore use a pair of chopsticks to move and gather the beansprouts and other ingredients to the middle of the omelette. Let the omelette set, cooked until golden brown, for about 3 minutes before flipping it over. Fry the omelette until both sides are nicely puffed up.
  4. Use the remaining egg mixture to make a total of 3 omelettes using the same steps. Serve immediately.

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