King Prawn Egg Foo Yung

Easy, tasty, and seriously underrated.

Egg Foo Yung is one of the most underrated dishes in Chinese cooking. When people think Chinese takeaway, they usually think of meat dishes or noodles — but honestly, they’re missing out! Foo Yung is light, healthy, and incredibly satisfying.



It’s basically a Chinese-style omelette — soft egg, crunchy veg, and juicy king prawns all cooked together until golden and fluffy. It’s quick, it’s easy, and it’s one of those dishes that always hits the spot, whether you’re cooking lunch or dinner.

Ingredients

Serves: 2-3

• 250 g king prawns (peeled and deveined)
• ½ bell pepper (thinly sliced)
• ¼ onion (optional, thinly sliced)
• 50 g beansprouts
• 2 medium or large mushrooms (sliced)
• 6 large free-range eggs
• A good pinch of salt and pepper
• 2 tbsp cooking oil
  

Method

Step 1: Prepare the ingredients

I start by slicing all the vegetables and patting the prawns dry with kitchen paper. You want everything prepped and ready before you start cooking — Foo Yung moves quickly once the eggs go in.

Step 2: Beat the eggs

In a large bowl, I crack the eggs and season them with salt and pepper. I give them a quick whisk — you don’t need to overmix; just enough to combine everything nicely.



Then I stir in the prawns, beansprouts, mushrooms, and peppers. If you’re using onion, add that too. You can really customise this — add whatever vegetables or meat you like!

Step 3: Cook the Foo Yung

In a large wok or frying pan, I heat the oil over medium-high heat. Once hot, I pour in the egg mixture and let it cook for a minute before gently stirring around the edges with a spatula.



When the bottom starts to set and turn golden, I flip sections over to cook the other side — it doesn’t have to be perfect! You’re going for fluffy, slightly browned eggs with just-set centres.

Step 4: Serve and enjoy

Once cooked through, I slide the Foo Yung out of the pan and onto a plate. It should be soft, fluffy, and full of texture — juicy prawns, crunchy veg, and a lovely savoury egg flavour.



Serve it as a main with rice, or slice it into smaller portions as a tasty side dish. Either way, it’s one of the easiest, most satisfying Chinese meals you can make at home.

Chef’s Tip

For an extra touch of flavour, drizzle a little light soy sauce or oyster sauce over the top before serving. And if you like it saucy, you can even make a quick gravy-style topping with a bit of stock, soy sauce, and cornflour.

Watch Now