Egg Fu Yung

1. 1

   Slice prawns in half lengthways. Combine with egg, beansprouts, spring onion and mushrooms in a bowl. Season.

2. 2

   Combine soy sauce, cornflour and sugar in a saucepan, add warm chicken stock and 1/2 cup water and stir briskly on medium heat, until boiling. Set aside.

3. 3

   Heat a lightly oiled heavy-based frying pan on medium-high. When hot, drop in a batch of 80g measures of prawn mixture, about 2cm apart. Fry for 3 minutes, until lightly browned. Turn and cook other side until lightly browned.

4. 4

   Transfer to a warm dish while cooking remaining mixture, adding more oil when necessary. Drizzle with sauce and top with extra spring onion and a grinding of pepper to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.