Tuesday, January 5, 2010

Foo Yong Egg (With Prawns)

Whenever I think Foo Yong Egg, I think Chinese wedding dinners. It always appears as part of the assorted cold platter - the first of many courses to come. You'll find it alongside jellyfish, spring rolls and other forgettable cold cuts.

When I was young, I loved attending wedding dinners. In those days, before hotel ballrooms became popular venues of choice, dinner banquets almost always took place in Chinese restaurants. Back then, people chose their venues based on how good the food was. These days, people choose based on glitz (never mind the mediocre hotel food).

Anyhow, it was a blast for us children. We would get to drink an unlimited amount of fizzy drinks because our parents were too busy talking to notice. We would get to shriek and run around because Chinese celebrate everything with noise and more noise. And, we'd get to stay up late because wedding banquets never begin on time.

The first thing I would attack on the cold platter would be Foo Yong Egg. All the servings were (still are) portioned to be exactly sufficient for the 10 guests per table. So it was fastest chopsticks first. I suppose everything tasted extraordinarily good because it would be 9pm by the time dinner was served and we would all be ravenous enough to eat a horse.

No wonder the MSG-laden, gooey "Shark's Fin Soup" (read: Starch Fin Soup) tasted so delicious. Oh come on, you didn't think they would serve us REAL shark's fin, did you? How could the restaurants possibly make any money otherwise?

By the third course (usually deep fried spring chicken), I would declare myself full and run off to play with the other children of my huge extended family. The adults would continue chatting and eating as the wait staff brought on the remaining courses (to make up a total of 9 or 10) - drunken prawns, duck, steamed fish, yam ring, braised mushrooms, steamed glutinous rice in lotus leaves, ee fu noodles, etc. And then dessert. That's when us kids would return to our seats obediently. Those were the days.



Well, as part of my "eating light" diet, I made a simple meal of Foo Yong Egg with Prawns. I used the 5 prawns that had been sitting in my freezer since my KL trip, and added peas and chillies. It was fast and easy to make. Taking my first bite instantly brought back many happy childhood memories, which explains my enthusiastic rambling in this post. *grin*



Recipe
- 4 eggs (they were very small), lightly beaten
- 1 tbsp fresh milk (some people add cornstarch to thicken but I personally prefer milk)
- 5 prawns (shelled, deveined and halved lengthwise)
* Marinate the prawns in a dash of soy and a dash of Hua Tiao wine
- 1/2 white onion, sliced thinly
- 1 red chilli (deseeded and sliced)
- 1 stalk spring onions, finely chopped
- 2 tbsp frozen peas, thawed and rinsed

1. Beat eggs together with milk and a dash of salt.

2. Heat up oil in a skillet. Fry egg mixture over a moderate heat and stir to scramble gently. Do not allow eggs to set till firm. As long as they turn into a custard consistency, remove them. Place them on a plate on standby.

3. Fry onions with some oil till they have softened and turned translucent. Add peas, spring onions and chilli slices. Add prawns. Stir fry for about 1 minute to cook the prawns through.

4. Turn off the flame. Return the eggs to the skillet for a very quick mix. Take care not to cook the eggs further. Just mix everything up and dish up into a bowl.

5. Let the eggs sit in the bowl for about 3-5 mins.

6. Place a plate over the bowl and invert, like an upside down cake. Garnish and serve.

Notes from The Little Teochew:
- Timing is everything in this dish. Do not overcook the eggs. A good Foo Yong Egg always has a delicate, soft bite. In fact, I read somewhere that traditional Foo Yong Eggs were made with egg whites only, to achieve that tender texture.

- I still love Foo Yong Egg with Crabmeat best. My mother-in-law used to make this once in a while but it's too much work for her now. And I am squeamish about crabs. It was delicious, though! ;P


37 comments:

  1. Chinese wedding sound so similar to Indian weddings- Loud, busy, full of food and kids running around on Cola highs! I used to be one of them, too :$

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  2. Magnifique dôme d'œufs, de légumes et de crevettes. Tes photos sont magnifiques.
    A bientôt.

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  3. This might not be really Light ah, but definitely a delicious dish that I could finish them in 5 minutes.

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  4. Oh I remember those cold platters so vividly!! :) . oh good old Chinese banquets !
    You foo yong eggs looks very light and moist, nicely done :)

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  5. Fastest Chopsticks! Too cute..I can see you running around :) You are so lucky to stay so petite..I can see you make an effort w/ these lighter meals..I loved the shape..I am so glad you taught the trick!
    Beautiful Ju..pops off the screen like one Golden Globe meal:)

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  6. Questo piatto è simile alla nostra frittata con le verdure ?Un abbraccio Daniela.

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  7. OHHHH... thanks for the suggestion on the crab meat.... I have just a bit left over and plans now to make this TONIGHT!!!

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  8. After reading your post, it reminds me when I was young... i loved to attend Chinese wedding too.. and the 1st platter is always my fav.. hi-5!!

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  9. Gorgeous Ju...simply gorgeous!

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  10. It's incredible, your photos !!!
    If I could, I 'll take just a small piece,
    I was so busy these last days, I wish you a wonderfull year 2010

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  11. this dish reminds me of something i used to make when i was really young, like 15 years old, when i first started to do my own cooking... yum!

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  12. oh my..your fu yong egg looks amazing! Just give me that and a bowl of rice! I'm always really excited when it comes to wedding dinners, all the yummy food and happy ppl.

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  13. This is great! Around here, you get foo yong egg at Chinese take-out places, but it's been been hyper-Americanized and it's always very greasy and never so beautiful and light like yours. I will definitely make this!

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  14. What a gorgeous child's view of Chinese weddings!
    I could just imagine it. What fun!
    And what a tasty egg dish, one to remember when I want something tasty and quickly!

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  15. my version of Foo Yong egg is a bit difference, I will post when I cook again. Thanks for sharing your childhood Chinese wedding experience, this is exactly happened to me, I especially looking forward for the fizzy drinks, hehehe..

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  16. Oh, this looks great! I want some :)!

    Thanks for sharing your memories with us. Those weddings sound like loads of fun.

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  17. This sounds so interesting! I've never heard of it before, but I think the presentation in itself is tempting :)

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  18. My favourite egg dish. My mum used to cook them all the time when we were young. I like how you plate them. YUM!

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  19. Ju, you made me smile and giggle throughout your entire post. I can just picture you as a little girl...so darling!

    Such a beautiful presentation! The version we do here is different... yours is so much more appealing. I'll be doing it your way next time. :)

    Ju, you are such a great teacher. I learn something new every time I visit. Thank you for all that you share.

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  20. HUGS Back .....OH that is what I want to make so badly if I hadnt just had egg yesterdy!..gorgeous crystal fotos as always Ju!

    I can imagine u running around and shrieking..you would look just like your little princess..Elaine..right?:))))

    I like that Chinese wedding food is served hot! Mlay wedding food are so lukewarm that they are perfect to be tupperwared an dbrought home n heated up for tomorrows lunch! LOL (im currently writing an article on this) ;)

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  21. Weird - I thought I left a comment this morning - maybe I was just still sleepy... anyway - as a child I also loved weddings - well, even now I still do! And you know what else I love? This dish!! Thanks for sharing. I would love to try this one day.

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  22. Actually I do miss those Chinese Wedding Dinner since living here :) My fav dish is still the first dish. I remember this egg dish and I think some do add some shark fin to it, right?

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  23. Nicely done!! But, I've never had foo yong eggs as cold appetizer at any weddings! This is new to me!

    But, I couldn't help but laugh when I was reading about the soft drink crime ... hehehe ... I did this a lot, too! The banquets never start on time!

    Pei-Lin

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  24. Woah. I think this is very doable for me! he he.. I've got frozen prawns waiting for me. Thanks for this recipe, Ju. I'm going to try this!

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  25. Hi Ju! I'm Julie and I'm French girl. I discover today for the first time your fantastic blog, and you're already in my favorite.

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  26. MMMMM,...mjam, Ju!! This dish sounds so appetizing!!


    Looks grand too!

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  27. i just had this for dinner two nights ago!
    just that it had lapchiong in it.
    mmm. simplicity. heehee.
    looks good ju :)

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  28. I can eat a lot of rice with this dish! The colours are bright and cheery :)

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  29. Haha .. when I was young I too look forward to the cold platter. And I do remember the foo yong egg (with sharks fin - that's what we thought too) included. Nowadays with the fusion type of dishes being prepared, I hardly see it at all. Kinda of sad though as it sure is yummy!

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  30. Yes yes must be colorful in order to get the kids to eat.

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  31. Chinese weddings are my favourite to go to because of the banquet:-) This sounds like a great, quick weeknight meal:-)

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  32. My family loves eggs. My children will love this...creamy and eggy. Looks very delicious.

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  33. I am with you on the shark fin soup, now that I am older and wiser makes me think twice whenever I see it on menus.

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  34. wow..it really looks so delicious..I love eggs..with prawns it's even better, too bad I can't have some or my husband will get really really jealous cause he can't eat seafood ;)

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  35. Mmhh, it's gorgeous and looks sooooo good!!!

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  36. Your post sure brings back memories. The menu isn't that much different from the ones in Msia - there's also the roast chicken with crackers and spiced salt. And we'd sneak in some Cognac into our 7Up for our version of Shandy! Ahh.. those were the days.

    Just made something similar with lapcheong, prawn, crabstick and leeks. :)

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  37. Oooh. I love foo yong egg myself. And you make yours much as I do at home. I often make it with shiitake mushrooms, bean sprouts, and scallion.

    Looks so delicious!

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