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Fu Yung Hai Seafood with Gravy
In my previous fu yung hai (egg foo young) recipe, I mentioned that the version served in Indonesia usually comes with a tomato based gravy. I have been meaning to do another fu yung hai recipe for a while since a couple of readers have asked me for an updated recipe. My family used to have deluxe fu yung hai for Chinese New Year, meaning the fu yung hai is made solely with shrimp and crab meat, and of course accompanied with the delicious gravy. And since today is Chinese New Year, this dish reminds me of my family tradition and brings back fond memory. So Happy Chinese New Year to everyone, and I hope this dish will bring you as much joy as it has been for me.
Fu Yung Hai Seafood with Gravy
Ingredients
- Omelette
- 6 eggs, lightly beaten
- 12 ounce (350 gram) shrimp, peeled, deveined, and roughly chopped
- 12 ounce (350 gram) crab meat
- 1/2 onion, chopped
- 2 scallions, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground pepper
- oil
- Gravy
- 3 tablespoon margarine (or butter)
- 2 cloves garlic, minced
- 1/2 onion, sliced
- 3 red anaheim chilies (Indonesian: cabe merah besar), seeded and chopped
- 2 scallions, thinly sliced
- 1 1/2 cup chicken stock
- 4 tablespoon tomato sauce
- 1 lemon, juiced
- 1 teaspoon salt, or to taste
- 2 teaspoon sugar, or to taste
- 1 tablespoon tapioca starch + 2 tablespoon water
- 1/4 cup green peas
Instructions
- Omelette
- Combine all ingredients in a mixing bowl, except the oil.
- Heat oil in a wok/frying pan. Pour the egg mixture and cook until set and golden brown. Flip to cook the other side. Turn off heat and transfer to a serving plate. If your frying pan is small, you may do this in batches.
- Gravy
- Melt the butter in a sauce pot, then saute garlic and onion until the onion starts to wilt.
- Add chilies into the pot, stir for 30 seconds.
- Add scallions, and stir for another 30 seconds.
- Add chicken stock, tomato sauce, and lemon juice into the pot.
- Season with salt and sugar.
- Bring to a boil, and adjust the taste as needed.
- Pour the tapioca starch solution into the sauce, and keep stirring until the sauce thickens.
- Add green peas, stir, and turn off the heat.
- To serve
- Pour the sauce onto the omelette right before serving.
Comments
This fuyonghai egg dish does remind me of home too, we often ordered it from a restaurant takeaway and enjoyed it at home with family members. The gravy was the highlight. I've been searching for it and you share it here. Thanks for the recipe! Happy Chinese New Year Anita, May this year bring you bountiful joy and happiness.
You are welcome, Chris! And Happy Chinese New Year to you as well :)
mirrip2 postingan kita mbak, aku juga kbetulan post oyster omelette Happy Chinese New Year!!!
Wah, nanti aku coba yah recipe Mas Dedy :) Kangen dengan oyster omelette ♥
Hi there. Wondering where can i get the Shaoxing Wine in Jakarta? Thanks
Hi Cindy, most wet markets that catered to Chinese should have at least one shop selling Shaoxing. If you are in North Jakarta area, try Pantai Indah Kapuk or Muara Karang. If you are in West Jakarta, try Taman Duta Mas.
Don't you use also ginger in the sauce?
I don't use any ginger, but you can always add finely minced/grated 1" ginger to the sauce if you want to. :)
Hi Anita, does it work if I substitute tapioca starch with corn flour? Thanks.
Hi Lisa, yes, you can use corn flour/starch to replace tapioca starch.
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