Binondo Style Crab Foo Yong

Ingredients for Binondo Style Crab Foo Yong

• 6 large eggs
• 1 cup fresh crab meat or drained canned crab meat
• 1 cup finely shredded surimi
• 1/2 cup bean sprouts
• 2 spring onions, sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons soy sauce, divided
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup seafood stock
• 2 tablespoons cornstarch
• Cooking oil, for frying
• 1 cup chicken or seafood broth
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water

How to cook Binondo Style Crab Foo Yong

1. 1.Whisk seafood stock and 2 tablespoons cornstarch until smooth, then beat in eggs.
2. 2.Mix in crab, surimi, bean sprouts, spring onions, onion, garlic, 1 tablespoon soy sauce, salt, and pepper.
3. 3.Heat oil in a nonstick pan over medium heat. Cook half the mixture, covered, for 4 minutes until golden underneath.
4. 4.Flip carefully, cover, and cook 4 minutes more. Repeat with remaining mixture.
5. 5.Simmer broth, oyster sauce, remaining soy sauce, sugar, and sesame oil in a saucepan.
6. 6.Stir in cornstarch slurry until thick. Pour over omelettes and serve hot with rice.