Egg Foo Yong

Ingredients:

8-10 large fresh prawns

3 eggs

1 small brown onion

1 bunch of spring onion-sliced into 3 cm in length

salt to taste

3 tbsp oil

Instruction:

Cut the onion into halves. Then slice it into even half-rings. Pour a tablespoon of oil into the wok. Cook the onions until it is slightly golden in color. Dish out and leave aside.

Break eggs in a bowl. Add salt and whisk it up with chopsticks. Add fresh prawns, cooked onions and spring onions into the omelette mixture. Heat up remaining oil in a wok. Leave it on high heat until you begin to see smoke rising up. Pour the omelette and enjoy the beautiful sight of eggs puffing up. Lower down the heat to medium and cook for 30 seconds. Turn around to cook the other side. It is ready when the prawns are cooked.

Crusine: Chinese