Shrimp Egg Foo Yong Recipe

Name: Shrimp Egg Foo Yong
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Sauce; 2 cups fish stock or 2 cups chicken stock; 1 1/2 tablespoons cornstarch; 1 tablespoon oyster sauce (optional); 1/4 cup low sodium soy sauce; 1 teaspoon sesame oil (optional); 1 teaspoon sugar; 1 teaspoon fish sauce (optional); The Pancakes; 2 tablespoons peanut oil; 1 teaspoon fire oil (Mongolian) (optional); 1/2 cup celery (diced); 1/4 cup onion (minced); 8 ounces shrimp (small to medium, raw); 1/2 cup shiitake mushroom (or other mushrooms of your choice); 1 cup bean sprouts; 1 (8 ounce) can water chestnuts (thinly sliced); 1/2 cup bamboo shoot; 3 spring onions (sliced in small rings); 6 eggs; 2 egg whites

Servings: persons

The Sauce
2 cups fish stock or 2 cups chicken stock
1 1/2 tablespoons cornstarch
1 tablespoon oyster sauce (optional)
1/4 cup low sodium soy sauce
1 teaspoon sesame oil (optional)
1 teaspoon sugar
1 teaspoon fish sauce (optional)
The Pancakes
2 tablespoons peanut oil
1 teaspoon fire oil (Mongolian) (optional)
1/2 cup celery (diced)
1/4 cup onion (minced)
8 ounces shrimp (small to medium, raw)
1/2 cup shiitake mushroom (or other mushrooms of your choice)
1 cup bean sprouts
1 (8 ounce) can water chestnuts (thinly sliced)
1/2 cup bamboo shoot
3 spring onions (sliced in small rings)
6 eggs
2 egg whites

1
Rinse and drain in colander bean sprouts, water chestnuts, and bamboo shoots.
2
In sauce pan, mix corn starch with 1/4 cup of stock, then add remaining stock.
3
Cook over medium to high heat, adding oyster sauce, soy sauce, sesame oil, sugar, and fish sauce.
4
Bring to simmer until sauce thickens, then turn heat down to only keeping it hot.
5
In a wok, put peanut oil and Fire oil and heat.
6
Saute celery and onions.
7
Add shrimp and mushrooms, saute just until shrimp start to turn pink.
8
Remove from heat and oil, and put aside to drain.
9
Beat the eggs and whites.
10
Dip about 1 to 2 ounces of egg mixture into wok (if it does not still have the oil, add more and make sure it is hot before adding mixture).
11
Add a scant 1/4 cup drained shrimp and vegetables, including spring onions.
12
Saute on each side until golden, turning only once.
13
Set each pancake on paper towel to drain, until all are done.
14
Place pancakes in serving dish and pour hot sauce over them.
15
Serve with hot rice, a fruit salad, and hot tea, or sake, if you are so inclined.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: The Sauce, 2 cups fish stock or 2 cups chicken stock, 1 1/2 tablespoons cornstarch, 1 tablespoon oyster sauce (optional), and more.

Yes, Shrimp Egg Foo Yong 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.

Shrimp Egg Foo Yong

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