Egg Fu Yung

Name: Egg Fu Yung
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 240 ml Unsalted beef broth; 1 tbsp Soy sauce; 1 tbsp Rice wine (Shaoxing); 1 tbsp Oyster sauce; 0.5 tsp Black ground pepper; 2 tbsp Cornstarch; 2 tbsp Water; 8 pcs Eggs; 0.5 tsp Sea salt; 0.25 tsp Sugar; 1 bunch Green onions; 240 ml Mung bean sprouts; 20 pcs Shrimp; 720 ml Vegetable oil; 480 ml Jasmine rice

Crispy Chinese-style omelets with shrimp and mung bean sprouts, topped with a delicate sauce made from beef broth. A dish that is simultaneously delicate and satisfying.

Ingredients

240 ml Unsalted beef broth
1 tbsp Soy sauce
1 tbsp Rice wine (Shaoxing)
1 tbsp Oyster sauce
0.5 tsp Black ground pepper
2 tbsp Cornstarch
2 tbsp Water
8 pcs Eggs
0.5 tsp Sea salt
0.25 tsp Sugar
1 bunch Green onions
240 ml Mung bean sprouts
20 pcs Shrimp
720 ml Vegetable oil
480 ml Jasmine rice

Instructions

Prepare the sauce: in a small saucepan, combine the beef broth, soy sauce, rice wine, oyster sauce, and black pepper. Place over medium heat and bring to a gentle simmer.
In a small bowl, dissolve the cornstarch in water, stirring thoroughly. Add the mixture to the saucepan and, stirring constantly, cook for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. Cover the saucepan with a lid and keep warm over low heat.
Prepare the batter: in a medium bowl, whisk the cornstarch with water until completely dissolved. Add the eggs, salt, and sugar, whisking until the mixture is smooth and free of any lumps of egg white.
Add the chopped green onions, mung bean sprouts, and shrimp to the batter. Gently fold to ensure everything is evenly distributed throughout the mixture.
Pour vegetable oil into a large wok to a depth of approximately 5 cm up the sides. Heat the oil over medium-high heat to 175°C (the oil should bubble vigorously when a wooden stick is dipped into it).
Using a ladle, carefully and slowly add one quarter of the batter to the hot oil. The omelet will immediately begin to bubble and puff up. Fry for 2 minutes until golden brown, then flip (it is easiest to use a spider strainer or large slotted spoons in each hand to gently turn the omelet over). Fry for another 2 minutes on the second side. If light spots remain, baste the omelet with hot oil using a spoon.
Transfer the cooked omelet to a paper towel to drain and let it cool for 5 minutes. Repeat the procedure with the remaining batter to make 4 omelets. Add more oil between batches if necessary.
Arrange the omelets on plates with rice. Pour hot sauce over each portion and serve immediately.