Eggs Foo Yong with Prawns

From issue #9.
Photography by Minka Firth.
Eggs Foo Yong with Prawns


250 grams cooked prawns
6 eggs
sea salt and freshly ground pepper
6 spring onions, finely chopped
2 tablespoons chopped coriander
peanut oil for frying coriander leaves for garnish

1 tablespoon soy sauce
4 tablespoons Shaoxing – Chinese cooking wine
2 tablespoons rice vinegar
2 tablespoons sugar
3⁄4 cup water
1 tablespoon cornflour
2 tablespoons water
2 tablespoons shredded pickled ginger


Finely chop the prawns.

Beat the eggs and season well. Add the prawns, spring onions and coriander.

Heat a non-stick 10 cm blini pan or other small sauté pan with a little oil. Pour in 2 tablespoons of the egg mixture and cook until golden. Turn over and cook the other side. Transfer to a plate and keep warm in a low
oven. Repeat with the remaining mixture.

Sauce: Combine the soy, sherry, vinegar, sugar and the 3⁄4 of a cup of water in a saucepan and stir over a medium heat until the sugar dissolves. Bring to the boil. Combine the cornflour and the remaining water in a small bowl and stir into the sauce. Cook until thickened, stirring constantly. Add the ginger to the sauce.

To serve: Serve the pancakes in small stacks with a little sauce poured over the top. Garnish with the coriander and serve the remaining sauce in a small jug. Makes approximately 12 pancakes
Blini Pan: a small 12 cm pan made from heavy steel and suitable for making small pancakes or crepes.