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| 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:
