Shrimp Egg Foo Yung Recipe

Name: Shrimp Egg Foo Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh bean sprouts, rinsed and drained; 1 cup cooked small shrimp; 8 eggs, beaten; 1 (4.5 ounce) can sliced mushrooms; 2 large green onions, chopped; 1/2 teaspoon salt; 3 tablespoons vegetable oil; 1 1/2 cups chicken broth; 2 tablespoons soy sauce; 1/4 teaspoon salt; ground white pepper, to taste; 2 tablespoons cornstarch; 2 tablespoons cold water

Servings: persons

8 ounces fresh bean sprouts, rinsed and drained
1 cup cooked small shrimp
8 eggs, beaten
1 (4.5 ounce) can sliced mushrooms
2 large green onions, chopped
1/2 teaspoon salt
3 tablespoons vegetable oil
1 1/2 cups chicken broth
2 tablespoons soy sauce
1/4 teaspoon salt
ground white pepper, to taste
2 tablespoons cornstarch
2 tablespoons cold water

1
In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
2
Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes.
3
Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.
4
In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 seconds). Pour over patties.

651

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 13 ingredients. The key ingredients include: 8 ounces fresh bean sprouts, rinsed and drained, 1 cup cooked small shrimp, 8 eggs, beaten, 1 (4.5 ounce) can sliced mushrooms, and more.

Yes, Shrimp Egg Foo 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.

Shrimp Egg Foo Yung

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