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.

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 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.

That's it — enjoy your meal!

Shrimp Egg Foo Yung

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions