Prawn Foo Yung

This is why Chinese takeaways will never go out of business

“Can I have Prawn Foo Yung?” said no one, ever, when ordering from a Chinese takeaway. But this low-calorie version from the Hairy Dieters is one of the healthiest ‘fakeaways’ you can have at just 264 calories per serving. I can’t vouch for its authenticity, but nor can anyone else because no one chooses prawn foo yung, right?

I apologise if I’ve offended any “foo yungers” reading this. What is this recipe like and how did it find itself on my table? Well, it was Friday evening, there wasn’t a lot in my fridge and I was fancying something quick and easy to rustle up. I had some leftover cabbage after making home-made coleslaw to accompany Sticky Chicken earlier in the week, and as part of my ‘no food waste’ crusade I was determined to make it go further. I’ve usually got some eggs, carrots and prawns in the fridge and hey presto, possibly the dullest Chinese fakeaway was created in less than 20 minutes.

On the positive side, this takes less than 5 minutes to cook once you’ve done the required bit of prep work. It tastes pretty ok as prawn and eggs go, and you can have it on the table in a flash. An imperfectly perfect Friday night meal so you can stay on track with your diet and not resort to calling Just Eat.

Recipe: Prawn Foo Yung

Calories: 264 per serving

Serves: 2

Book: Hairy Dieters – Make it Easy

Prep time: Approx 15 minutes

Cooking time: Approx 5 minutes


  • 4 eggs
  • 1 tsp soy sauce
  • A few drops of sesame oil
  • ½ tsp Chinese five-spice powder
  • 100g raw peeled prawns (roughly chopped)
  • 1 medium carrot (about 75g) cut into matchsticks
  • ¼ small white cabbage (about 100g) shredded
  • 2 spring onions (finely sliced into rounds(
  • 5g fresh root ginger (finely chopped or grated)
  • Small bunch of coriander (roughly chopped)
  • 1 tsp vegetable oil
  • Flaked sea salt
  • Ground black pepper

Cost per portion: Approx £1.81


Beat the eggs in a bowl with the soy sauce, sesame oil and five-spice. Season well with salt and pepper. Stir in the prawns, vegetables, fresh ginger and coriander and mix thoroughly.

Preheat your grill to its highest setting. Add the vegetable oil to a non-stick pan and place it on the hob. When the pan is very hot, add the egg mixture, making sure it is evenly spread out over the base of the pan. Press it down lightly, then cook until the underside is a rich golden brown.

To finish, place the pan under the grill for 3-4 minutes until the prawns are completely cooked through. Serve immediately.


One thought on “Prawn Foo Yung

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s