Grandma Lee’s Foo Yong Hai (Chinese Omelet)

Grandma Lee’s Foo Yong Hai (Chinese Omelet)

A Chinese-style omelette with crab meat, ham and bamboo shoots


  • 200 g cooked bamboo shoots (rebong)
  • 200 g ham
  • 4 spring onions (scallions)
  • 400 g crab meat, flaked
  • 1 tsp pepper
  • 6 eggs
  • oil, for deep-frying
  • Egg mixture
  • 6 eggs
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp sesame oil
  • Cilicuka (Original, Extra Hot or Super Hot)


  1. Shred the bamboo shoots. Squeeze out any excess water.
  2. Shred the ham and spring onions.
  3. Beat all the ingredients for the egg mixture together.
  4. On a large plate, divide the bamboo shoots, ham, spring onions and crab meat equally into 6 portions. Sprinkle the pepper over. Slide a portion of the ingredients into a small bowl and pour about 4 tbsp of the egg mixture in.


  1. Heat a wok over a high flame until it smokes. Add plenty of oil.
  2. When the oil is very hot, slide the ingredients in the small bowl into the oil. Break a whole egg into the centre.
  3. Stir in one direction until the egg is set. Use a ladle pour some hot oil onto the egg to cook the centre.
  4. Turn the omelette over then fry the other side, optional.
  5. Remove once it has turned light golden brown at the edges. Thoroughly drain off any excess oil. Repeat this process with the remaining ingredients.
  6. Serve garnished with chopped spring onions or sprigs of coriander, and Cilicuka on the side.

Chef's Tips:

  • For a healthier version, reduce or omit the egg yolks and substitute with more egg whites. For an easier version, make a standard omelette or scramble the eggs.
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