🍳 The PERFECT Omelette: How Chinese immigrants won America (Egg Foo Young)

By Made With Lau · 20 min

Ingredients

Instructions

1. Peel the shrimp, pulling off the shell from the third segment from the tail, then the rest, and devein. Slice in half lengthwise, rinse in water and dry on a plate.
2. Cut the red onion into slices and halve them. Cut the green part of the green onion into 1-inch pieces and dice the whites separately.
3. Crack the eggs into a bowl and season with salt, white pepper and sugar. Keep them unbeaten until just before cooking.
4. Mix oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper and 4 oz water with the cornstarch... in a small bowl, stirring until no clumps remain. Separately mix 2 tsp cornstarch with 1 tbsp water into a slurry.
5. Bring 2 cups boiling water in a pot to a boil. Add the shrimp and boil 15-20 seconds, until about 90% cooked. Remove and set aside.
6. Add the bean sprouts to the water, wait 10 seconds, then add the onion. Cook 30-40 more seconds, then drain well.
7. Heat a wok on high. Meanwhile beat the eggs, whisk in the cornstarch slurry, then add oil to the wok and swirl to coat generously.
8. Mix the shrimp, vegetables and green onion greens into the eggs thoroughly. Pour into the wok, spread evenly and leave undisturbed on high for about 1 minute until the bottom is golden.
9. Turn heat to low and rotate the egg gently. After about 1 minute, flip it using the spatula, then cook 3-4 minutes until golden, checking the bottom.
10. Flip once more and cook 30-40 seconds more. Plate the omelette.
11. Pour the sauce into the hot wok on low heat, stirring constantly. Add water to thin to taste, then add sesame oil, turn off the heat and transfer to a bowl. Sprinkle with the diced green onion whites.

Summarized from Made With Lau's video. Watch it for the details.

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