Ingredients

Sauce:

• 4 tsp cornflour / cornstarch
• 1 1/2 tbsp light soy sauce (or all-purpose soy sauce)
• 2 tsp oyster sauce
• 1 tbsp Chinese cooking wine (shaoxing wine) or mirin
• 1/2 tsp sesame oil
• 1 cup / 250 ml water
• Dash of white pepper

Omelette:

• 6 eggs
• 2 cups bean sprouts (eyeball it)
• 4 shallots/green onions (white part only), sliced
• Salt and white pepper to taste
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1 garlic clove, finely chopped

Filling Options:

Option 1: Shrimp Egg Foo Young

• 100-120g (3.5-4 oz) chopped raw small prawns/shrimp, peeled and deveined

Option 2: Pork Egg Foo Young

• 100-120g (3.5-4 oz) ground/minced pork (or chicken, turkey, beef, or veal)
• 1/2 tsp soy sauce
• 1/2 tsp oyster sauce
• 1/4 tsp sugar
• Dash of sesame oil

Garnish (optional):

• Sesame seeds
• Sliced green onion

Instructions

Sauce:

1. Mix the cornflour and soy sauce in a small bowl. Add the rest of the sauce ingredients and mix until combined.
2. Spill the mixture into a saucepan over medium heat. Bring to a simmer, stirring constantly.
3. Simmer for 1 minute until the sauce thickens to a thin syrup consistency. Remove from the stove and set aside.
   • Microwave option: Microwave on high for 1 1/2 minutes. Stir very well, then microwave for another 1 1/2 minutes until thickened. Mix well again.

Pork Filling:

1. Place the ground pork in a bowl, then add gradually the soy sauce, oyster sauce, sugar, and sesame oil.
2. Use a fork to mix all the ingredients together evenly.

Omelette:

1. Whisk the eggs in a bowl, then add the bean sprouts, green onions, pork or prawns, salt, and pepper. If using pork, crumble the raw pork into the mixture using your fingers. Mix everything together.
2. Heat 1/2 tbsp vegetable oil and a drizzle of sesame oil in a non-stick skillet over medium heat.
3. Add the garlic and sauté for about 10 seconds, then push the garlic to the center of the skillet.
4. Ladle in 1/4 of the egg mixture into the skillet. Use a spatula to push the edges in to form a round shape.
5. Cook until the underside is light golden (about 1 1/2 minutes), then flip and cook the other side for about 1 minute. The raw meat will cook through during this time.
6. Repeat with the remaining batter to make 4 omelettes. If possible, use two pans to speed up the process.

Serve:

1. Slide each omelette onto a plate and pour the sauce over the top.
2. Sprinkle with sesame seeds and sliced green onions, if using.
3. Serve with rice and steamed vegetables of your choice.
   • If you want enough sauce for the rice and veggies, double the sauce recipe!