- 12 eggs
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 300g (10½oz) streaky bacon slices, chopped
- 1 small onion, chopped
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped root ginger
- 450g (1lb) raw tiger prawns, shells removed and deveined
- 1 bunch of spring onions, thinly sliced
Emma's Egg Foo Young
Monica Galetti
5th November 2026
Emma's Egg Foo Young
20 min
The influence of the Chinese community in Samoa is clear in the islands’ cuisine, which blends local and Asian flavours beautifully – one reason Egg Foo Young has become such a Samoan favourite. My stepmother Emma makes the best version, with fluffy, golden omelettes and perfectly seasoned fillings, so good that it’s hard to enjoy anyone else’s!
TAKEN FROM MONICA GALETTI'S NEW BOOK, 'GATHERING'.
Ingredients
Method
Break the eggs into a bowl and whisk until combined.
Heat a wok or large frying pan over a high heat. Add the oils and bacon and cook for 5 minutes, until golden.
Add the onion and cook, stirring, for another few minutes, until softened. Stir in the garlic and ginger and cook for 2 minutes.
Add the prawns and cook for another 2 minutes, stir in the spring onions, then pour in the beaten eggs. Gently and occasionally stir as the eggs start to set – you're looking for a runny omelette consistency.
Use a fish slice to divide the egg mix into portions, and gently turn these over to cook for 1 minute before serving. Lovely served with steamed rice.
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