Egg Foo Yung is just another type of Omelette, but without cheese in it. But although there is no cheese in it, Egg foo yung has a remarkable taste because there are other ingredients that make this dish taste sooo good, such as minced chicken and prawn and also shredded vegetable. It is a good way to make your children eat vegetable easily.
5 Eggs, beaten
1 tablespoons All Purpose Flour
1 teaspoon Baking Soda
1 Carrot, shredded
200 gr Bean Sprout
100 gr Chicken Fillet, minced
100 gr Prawn, deveined, minced
2 stalks Spring Onion / Scallion, roughly chopped
1/2 Onion, roughly chopped
Salt, Sugar and White Pepper Powder to taste
3 tablespoons Vegetable Oil
2 cloves Garlic, minced
1/2 Onion, sliced
6 tablespoons Tomato Sauce
2 tablespoons Chilli Sauce (Optional, if you do not it to be spicy, just skip this chilli sauce)
1 tablespoon Oyster sauce
1 teaspoon Sesame Oil
1 tablespoons Worcestershire Sauce
1 tablespoon Sugar
1/2 teaspoon Salt
1. Beat eggs in a large bowl. Add carrot, onion, bean sprouts, prawn, chicken, spring onion / scallion, all purpose flour, baking soda, salt, sugar and pepper. Mix together.
2. Heat vegetable oil in a medium skillet, fry the egg mixture until golden brown for about 3 minutes on each side set aside
3. To make Sauce: saute garlic and onion until fragrant, add tomato sauce, chilli sauce, oyster sauce, sesame oil, Worcestershire sauce, sugar and salt. simmer it for about 2 minutes.
4. Serve Egg Foo Yung with Sauce.