MIXED SEAFOOD FOO YUNG

A staple for many Chinese takeaways right across the world, Foo Yung is a popular dish ordered every night en masse. Fillings can include beansprouts, chicken, king prawns, spring onions and the not-so-humble pea. For this recipe I thought mixed seafood would be scrummy.

1 bunch of spring onions (scallions)

6 eggs

270g (9oz) cooked mixed seafood (defrosted if frozen)

50g (1 cup) beansprouts

30g (¼ cup) frozen peas

From the store cupboard

pinch of salt

pinch of white pepper

1 tbsp vegetable oil

Prepare the spring onions by slicing the green ends into 5cm (2in) lengths and chopping the white parts into thin rings.

Whisk the eggs and season with a pinch of salt and pepper.

Heat the oil in a non-stick frying pan or wok. Once the oil begins to smoke, add the spring onion greens and half the white parts and fry until fragrant. Add the seafood, beansprouts and frozen peas, fry for 2 minutes then pour in the whisked eggs. Allow the egg to begin to set before starting to gently fold the mixture into itself; the egg should sit in clumps, rather than be a fine scramble.

Once the egg is softly set, transfer to serving plates and garnish with the remaining spring onion whites.