Egg Fu Yung Recipe

Name: Egg Fu Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Fresh Shrimp, Peeled, Deveined And Cut Into Small Pieces; 1 teaspoon Salt, Divided; 1 teaspoon Cornstarch; 2 teaspoons Sherry, Divided; 5 Eggs; 1 teaspoon Soy Sauce; 1/2 Onion, Chopped; 1 whole Scallion, Chopped; 4 whole Water Chestnuts, Chopped; 1/4 cups Fresh Mushrooms, Sliced; 1 cup Fresh Bean Sprouts; 2 cups Oil For Deep Frying, Plus 4 Tablespoons For Stir Frying, Divided; 1 cup Chicken Stock; 2 Tablespoons Soy Sauce; 1 Tablespoon Cornstarch Dissolved In 1 Tablespoon Of Water; Salt And Pepper, to taste

Servings: persons

1/2 pounds Fresh Shrimp, Peeled, Deveined And Cut Into Small Pieces
1 teaspoon Salt, Divided
1 teaspoon Cornstarch
2 teaspoons Sherry, Divided
5 Eggs
1 teaspoon Soy Sauce
1/2 Onion, Chopped
1 whole Scallion, Chopped
4 whole Water Chestnuts, Chopped
1/4 cups Fresh Mushrooms, Sliced
1 cup Fresh Bean Sprouts
2 cups Oil For Deep Frying, Plus 4 Tablespoons For Stir Frying, Divided
1 cup Chicken Stock
2 Tablespoons Soy Sauce
1 Tablespoon Cornstarch Dissolved In 1 Tablespoon Of Water
Salt And Pepper, to taste

1
Dry shrimp, add 1/2 teaspoon of salt, cornstarch and 1 teaspoon sherry.
2
Mix well and put in the refrigerator for a moment.
3
Beat eggs in a large bowl.
4
Add soy sauce and remaining 1/2 teaspoon salt and 1 teaspoon sherry.
5
Set aside.
6
Heat 2 tablespoons of oil in a wok to 350 degrees F. Stir fry onion, scallion and water chestnuts for 1 minute.
7
Add mushrooms and stir fry 1 minute longer, then remove the mixture from the wok.
8
Heat 2 tablespoons of oil in wok to 400 degrees F. Stir fry shrimp and bean sprouts 1 minute or until shrimp turn pink.
9
Remove from heat and let cool.
10
Add all of the ingredients into the egg mixture and stir to coat everything.
11
Heat the remaining 2 cups of oil in a wok to 400 degrees F. Gently ladle 1/4 of the egg mixture into wok.
12
Deep fry until golden brown, then turn it over and deep fry the other side one minute.
13
Remove to a platter and keep warm while frying the other 3 patties.
14
Serve with sauce.
15
Sauce:
16
Bring stock to a boil in a saucepan then add soy sauce.
17
Thicken with the dissolved corn starch, season with salt and pepper.
18
When its thickened, remove it from the heat and serve.

1427

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pounds Fresh Shrimp, Peeled, Deveined And Cut Into Small Pieces, 1 teaspoon Salt, Divided, 1 teaspoon Cornstarch, 2 teaspoons Sherry, Divided, and more.

Yes, Egg Fu Yung falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg Fu Yung

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions