Prawn Egg Fu Yong To End The Year 2010

Looks like I couldn’t find a much better way to end the year then. It has to be a recipe, and an egg recipe at that. How very appropriate.

Which begs the question: What would my first blog of 2011 be? I’ll probably have the answer in 4 hours’ time!

Happy 2011!! 😈 *Whistle blows*

Ingredients for egg:

  • Egg: 2, beaten
  • Spring onion: 1 stalk, chopped finely
  • Seasoning: pinch of salt, pinch of white pepper, 1 tsp soy sauce, 1 tsp sesame oil

Ingredients for prawns and vegetables:

  • Oil: 1 tsp + 1 tbsp
  • Small onion: 1/2, chopped finely
  • Chilli padi: 2, chopped finely
  • Fresh prawns: 5, deshelled, deveined, rubbed with 1 tsp corn starch
  • Bean sprouts: 1/3 cup
  • Mixed peas: 1/3 cup
  • Seasoning: pinch of salt, pinch of white pepper, 1 tsp soy sauce

Ingredients for egg gravy:

  • 1/2 cup chicken broth
  • 1 tsp sesame oil
  • 1 pinch white pepper
  • 1 tsp corn starch mixed with 2 tbsp water


  1. Add 1/2 of chopped spring onions and seasoning into beaten egg. Set aside.
  2. Heat up saucepan and add 1 tsp oil to it.
  3. Fry onions and chilli till fragrant. Add in prawns and fry 1min.
  4. Add in bean sprouts, mixed peas, salt, soy sauce and pepper. Fry 1min.
  5. Remove from heat and stir all ingredients into egg mixture.
  6. Heat up saucepan and add 1 tbsp oil to it.
  7. Pour egg mixture onto saucepan and tilt saucepan till egg is evenly distributed.
  8. Heat for 3min at medium heat till golden brown. Flip it to the other side and cook for 1min.
  9. Serve onto a plate and garnish with the remaining spring onions.
  10. To prepare the gravy, heat up all the ingredients in a saucepan till gravy thickens (2min).
  11. Remove from heat and pour onto omelette to serve.


  • To flip the egg: slip the cooked side of the egg onto a shallow plate and use the plate itself to flip it back onto the saucepan.
  • If anyone has a better idea on how to flip an egg without having to train as an apprentice for a year, let me know!


  • The Egg Foo Yong served in Singapore usually has no gravy. I’m surprised to find many recipes of this version online and decided to give it a try. Nice!

1-2 persons

Fiery rating:
😈 😈

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