Eggs Foo Yong with Prawns
Photography Minka Firth.
INGREDIENTS
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
Sauce
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
METHOD
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.