Shrimp Foo Yung Recipe

Name: Shrimp Foo Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; 1 tablespoon sugar; 3 teaspoons low sodium soy sauce; 4 fluid ounces bottled water; 6 eggs; 2 tablespoons green onions, minced; ½ teaspoon pepper; salt; 1 lb bean sprouts; 1 cup small shrimp, cooked

Servings: persons

1 tablespoon cornstarch
1 tablespoon sugar
3 teaspoons low sodium soy sauce
4 fluid ounces bottled water
6 eggs
2 tablespoons green onions, minced
½ teaspoon pepper
salt
1 lb bean sprouts
1 cup small shrimp, cooked

1
----SAUCE----.
2
Mix the sauce ingredients in a saucepan.
3
Cook stirring constantly until thickened.
4
Set aside and keep warm.
5
----FOO YUNG----.
6
In a bowl, beat the eggs well and add drained bean sprouts.
7
If using fresh sprouts (which are the best) blanch them by placing them in a covered skillet with a few teaspoons of water for just a few minutes.
8
Add bean sprouts, onion, salt, pepper and shrimp to eggs.
9
Cook like small pancakes in a small amount of oil.
10
Pour warm sauce over the foo yung and serve with fried rice.

308

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 10 ingredients. The key ingredients include: 1 tablespoon cornstarch, 1 tablespoon sugar, 3 teaspoons low sodium soy sauce, 4 fluid ounces bottled water, and more.

Yes, Shrimp 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 Foo Yung

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