🇨🇳 Chinese
Squid Egg Foo Young
🇨🇳 Chinese
Little savoury cakes of squid, golden outside and tender within — great hot or cold. Ready in 19 minutes including prep.
Prep 15 min Cook 4 min Serves 4 Medium
Ingredients
- Garlic1 small, grated
- Eggs1, beaten
- Sichuan Peppercorns1 tsp
- Bean Sprouts100 g
- Breadcrumbs80 g
- Squid400 g
- Peanut Oil3 tbsp, for frying
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Chop or mash the squid finely, then mix with the breadcrumbs, egg, grated garlic and sichuan peppercorns.
- 2
Season generously, then shape into 8 small patties with wet hands.
- 3
Chill for 15 minutes so they hold their shape in the pan.
- 4
Shallow-fry in the Peanut Oil over medium heat for 3-4 minutes a side until crusty and cooked through.
- 5
Drain briefly and serve with yogurt, fresh cilantro and wedges of rice vinegar.
Chef's tip
For deeper flavour, toast the sichuan peppercorns in the oil before adding anything wet.
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Video: Quick & Easy Egg Foo Young w/ Gravy 芙蓉蛋 Chinese Omelette Recipe | Chinese Egg Recipe | Chinese Food · on YouTube