Recipe: Foeyonghai with prawns

Frans Bauer absolutely loves it. And many others do too. We can make fun of that, but foeyonghai is – alongside babi pangang – probably the most famous Chinese takeaway dish, and not without reason. When made well, it is simply incredibly delicious. 

‘Foeyonghai, or Chinese scrambled eggs as I call it, is derived from a dish from the Chinese province of Guangdong. It is difficult to translate the word for word, but essentially it means ‘lightly fried eggs’. The dish became popular in Western countries, where it was served as a rolled omelette, but it should actually be served as coarse scrambled eggs,’ writes Kwoklyn Wan in his book.

How to make Foeyonghai with prawns

1. Heat the oil in a wok over high heat. Once the wok is very hot, add the onion, carrot and mushrooms and stir-fry for 1 minute.
2. Stir in the prawns and stir-fry for another 40 seconds. Then add the salt and pepper and toss everything together.
3. Lower the heat and stir in the eggs and peas. Keep stirring gently so the egg can set.
4. Turn off the heat, add the sesame oil, stir and serve immediately.

Title: Chinese Takeaway
Author: Kwoklyn Wan
Price: €20.95
Publisher: Good Cook

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