SUPER SEAFOOD OMELETTE a la Chinois, swift & easy, vegetarian option

Ever-so-easy Classical Oriental omelette with seafood, vegetables and gravy ...

Chinese Omelette with Shellfish, Vegetables & Gravy
'lovely, very appetising mix of textures and flavours'

Egg Foo Yung - Prawn & Vegetable Omelette bathed in gravy - used to be a constant on dining tables in Chinese restaurants but has been overtaken by equally popular contemporary dishes.

67 loves it though, not just because it's an inexpensive way to use shellfish, but also because it's low-fat and high protein.  It's also super quick to prepare and  it's perfect for mid-week meals. 

The texture is a cross between a dry-ish western omelette and the almost runny  fine curds of scrambled eggs.  The juxtaposition of chewy shellfish, crisp vegetables, mounds of tender egg and gravy will be a winner in any household.   

Don't be alarmed by the amount of oil; much of it is left behind once the eggs are cooked

Cost:  min £2.50
Serves: 2, more if part of selection of Chinese dishes

Ingreds:

100-50gm/3.5-5oz shellfish (prawns, mussels, calamari or both) -  fresh OR frozen*, rinsed and drained (Vegetarian option: chunks of stir fried firm tofu, either plain or spiced)

4 large eggs, well beaten
1/4 cup peeled, thinly sliced celery
1/4 cup frozen peas
1/4 cup chives or spring onions, finely chopped

salt to taste

1 tbsp peanut oil
3 tbsp peanut oil

Optional: Gravy, home-made or supermarket meat gravy or Vegetarian

Method:

1. Heat gravy and keep warm
2. Warm plates in a low oven OR by pouring boiling water over plates and wrapping in clean tea towels 
3. Have everything ready before you start
   
4. Beat eggs 
5. Heat a wok/med-large frying pan on high; when smoking, add 1/2 tbsp  oil
6. Toss in seafood; stir fry briskly until prawns turn pink; decant into a bowl
7. Add celery, stir fry 30 secs, add peas; stir fry a further 30 secs; add to seafood 
8. Mix seafood, celery & peas, salt & 1 tbsp oil into eggs
9. Check wok is still on high; add 2 tbsp peanut oil; stir in chives; pour in egg mixture
10. Stir gently with a fish slice, pushing from the bottom in a folding motion
11. When eggs are just set, turn onto a hot plate
12. Pour over gravy
13. Serve as is or with rice or soft rolls 

Comments:
'An unexpected pleasure; I especially liked the mix of textures and flavours.  I wasn't sure about the gravy but actually it made the eggs taste even better.' Retired writer


Tip:
The gravy is optional but recommended.  67 tends to have packets of home-made vegetarian gravy in the freezer but supermarket gravy or even Bisto will be fine.

 * Premium Seafood Collection min £5/700gm: Iceland, Whole Foods

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This recipe was developed by B M Lee Bright Sun Enterprises.  It may not be reproduced without the author's written permission.