Prawn and Egg Foo Yung
- 2 tbsp oil
- 150g raw peeled king prawns
- 1 sliced onion
- 40g sliced mushrooms
- 50g peas
- ½ tsp white pepper
- 4 beaten eggs
- Heat up a wok and add the oil. Toss in the prawns and cook for 2 mins, then add the onion and stir-fry for 2 mins more. Mix in the mushrooms, and once softened add the peas, white pepper and a pinch of salt. Stir-fry for 1 minute, and tip in the eggs. Swirl the wok to spread the eggs around the remaining ingredients, and once just set, fold into the rest of the dish. Serve with rice or chips for a takeaway classic!
10 mins
2 serving