🇨🇳 Chinese

Baby Corn Egg Foo Young

Name: Baby Corn Egg Foo Young
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 small, grated Garlic; 1, beaten Eggs; 1 tsp Sichuan Peppercorns; 100 g Bean Sprouts; 80 g Breadcrumbs; 3 tbsp, for frying Peanut Oil; 300 g Baby Corn

🇨🇳 Chinese

Little savoury cakes of baby corn, golden outside and tender within — great hot or cold. 22 minutes of mostly hands-off cooking.

Prep 15 min Cook 7 min Serves 4 Medium

Ingredients

Garlic1 small, grated
Eggs1, beaten
Sichuan Peppercorns1 tsp
Bean Sprouts100 g
Breadcrumbs80 g
Peanut Oil3 tbsp, for frying
Baby Corn300 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Chop or mash the baby corn 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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Watch how it's made

Video: Egg Foo Young, SIMPOL! · on YouTube