Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 2
- 110 g egg (about 2)110g
- 50 g prawns (peeled, chopped)50g
Carbs· 1
- 4 g cornstarch (for thin gravy)(staple)4g
Vegetables· 3
- 40 g bean sprouts40g
- 30 g carrot (julienned)30g
- 12 g spring onion (chopped)12g
Sauces· 1
- 6 g light soy sauce(staple)6g
Spices· 1
- pinch of white pepper(staple)1g
Fats & oils· 1
- 5 g cooking oil (1 tsp)5g
Beat the eggs, season with white pepper and half the soy sauce, then stir in the prawns, bean sprouts, carrot and spring onion.
Why? Seasoning the egg mixture itself means the cake already tastes complete, so the final gravy can stay thin — you don't need a thick, oily sauce to make up for a bland omelette.Tip: Chop the prawns small so the cake holds together when you flip it.
Next up:Heat 1 tsp oil in a non-stick pan, pour in the egg mixture to form a cake, and pan-fry over medium heat until the base is golden, about 3 min, then flip and cook 2 min more; lift out.
- 3 min · hands-free
Heat 1 tsp oil in a non-stick pan, pour in the egg mixture to form a cake, and pan-fry over medium heat until the base is golden, about 3 min, then flip and cook 2 min more; lift out.
Why? The original plunges the whole cake into a deep-fry, soaking up 100+ kcal of oil per serving. A non-stick pan with 1 tsp oil gives the same golden, fluffy result for a fraction of the fat.03:00Next up:Mix the cornstarch with the remaining soy sauce and 4 tbsp water, pour into the same pan and simmer over low heat until it bubbles and turns clear and lightly thickened.
Mix the cornstarch with the remaining soy sauce and 4 tbsp water, pour into the same pan and simmer over low heat until it bubbles and turns clear and lightly thickened.
Why? This thin gravy uses just 4 g cornstarch and water — it thickens with starch, not oil. The original often finishes its thick gravy with a spoon of oil for shine, and that glossy layer is pure calories.Watch out: Stir the cornstarch slurry again just before it goes in, or it lumps.Next up:Return the egg cake to the pan, spoon the thin gravy over it and cook 30 sec so the sauce clings; then plate up.
Return the egg cake to the pan, spoon the thin gravy over it and cook 30 sec so the sauce clings; then plate up.
Why? Adding the gravy last as a thin coat keeps the cake fluffy instead of soggy — soak it too long and the egg drinks up the liquid and collapses.Tip: Serve with half a bowl of brown rice — the egg and light gravy make it satisfying without heaviness.