There's a different version of Guangdong's famous egg foo yung in every country it's spread to, and that's a lot. This Japanese "ebitama" version with fluffy, pillowy egg and sweet-sour savoury gravy is easily my favourite.
200g raw, peeled prawns
¼ tsp salt, plus extra to season
a good pinch of white pepper
3 tbsp peanut oil
3 thin spring onions, finely sliced
150ml chicken stock or water
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
2 tbsp sugar
1½ tsp cornflour, mixed with 2 tbsp cold water
1. Butterfly the prawns by cutting backs almost completely through and flattening the bodies with the flat of your knife. In a small bowl, beat the eggs with the salt and white pepper and set aside.
2. To make the sauce, combine the stock, soy sauce, oyster sauce, vinegar and sugar in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Add the cornflour mixture in a thin stream, stirring vigorously, until the sauce thickens to a silky consistency. Keep the sauce warm while you prepare the eggs.
3. Heat the wok over medium heat and add the oil around the edges. Add the prawns to the wok with a good pinch of salt. Toss the prawns for about two minutes until just cooked through. Pour the beaten egg around the edges of the wok and allow it to run to the centre. Immediately draw your wok tool or spatula a few times through the egg to form soft folds, like scrambled egg. Turn the egg and prawns out from the wok while the egg is still quite runny (it will continue to set off the heat) and pour over the sauce. Scatter with the sliced spring onions and serve immediately.
If you like this recipe, try Adam Liaw's Chinese-style omelette with prawns and oyster sauce.