Shrimp Egg Foo Young

Name: Shrimp Egg Foo Young
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: 10 ounces peeled, deveined shrimp; 1/8 teaspoon salt; 1/4 teaspoon sugar; 1 1/2 teaspoons cornstarch; 4-6 cups neutral oil; 1 medium onion; 2 cups mung bean sprouts; 6 large eggs; 1/4 teaspoon sesame oil; 1 scallion; 2 tablespoons neutral oil; 2 tablespoons all-purpose flour; 1/2 teaspoon Turmeric; 1/2 teaspoon paprika; 1 clove garlic; 1 teaspoon shallot or red onion; 3 1/4 cups low-sodium chicken stock; 2 tablespoons oyster sauce; 2 teaspoons light soy sauce; 1/2 teaspoon dark soy sauce; 1/2 teaspoon sesame oil; 1/4 teaspoon white pepper; 3 tablespoons cornstarch

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Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings
4
Calories
446 kcal
Course
Main Course
Cuisine
Chinese-American Fussion

Shrimp Egg Foo Young

Yara Blevins

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This is a real-deal Shrimp egg foo young recipe that we used to make in our family’s Chinese takeout restaurant. Learn how the restaurants do it!

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Ingredients

Servings

For the egg foo young patties:

10 ounces peeled, deveined shrimp (medium to large size; roughly chopped)
1/8 teaspoon salt
1/4 teaspoon sugar
1 1/2 teaspoons cornstarch (divided)
4-6 cups neutral oil (for frying, such as canola or peanut oil)
1 medium onion (diced)
2 cups mung bean sprouts
6 large eggs
1/4 teaspoon sesame oil
1 scallion (chopped)

For the gravy:

2 tablespoons neutral oil
2 tablespoons all-purpose flour
1/2 teaspoon Turmeric
1/2 teaspoon paprika
1 clove garlic (minced)
1 teaspoon shallot or red onion (minced)
3 1/4 cups low-sodium chicken stock (divided)
2 tablespoons oyster sauce
2 teaspoons light soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
3 tablespoons cornstarch

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Instructions

Velvet the Shrimp:

Combine the chopped shrimp with ⅛ teaspoon salt, ¼ teaspoon sugar, and ½ teaspoon cornstarch. Set aside.

Make the Egg Foo Young Gravy:

In a medium pot or saucepan, heat 2 tablespoons of oil over medium heat. Whisk in 2 tablespoons of all-purpose flour to make a roux, along with the turmeric and paprika. Cook for 15-20 seconds.
Add the minced garlic and onion. Whisk for another 30 seconds. Whisk in the 3 cups (700ml) of the low-sodium chicken stock.
Bring the mixture to a simmer, and add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper. The gravy should be slightly thickened from the roux.
Dissolve the 3 tablespoons of cornstarch in the remaining ¼ cup (60ml) of chicken stock to make a slurry. Slowly stir in two-thirds of the mixture. Let cook for 30 seconds, until the gravy is thick enough to coat a spoon. Add more of the cornstarch slurry if needed. Add more salt or soy sauce to your taste, but be careful not to over-salt the gravy. Cover and set aside.

Make the Egg Foo Young Batter:

In a wok or deep pot, preheat 6 cups of frying oil to 335-350°F (170-175°C). Use a digital read or candy thermometer to check the temperature––too high a temperature will result in burned Egg Foo Young patties, and too low a temperature will cause extra greasy patties or ones that fall apart! Don’t jump ahead to mixing the batter until your oil is close to the target temperature. Beating the eggs at the last minute will help form nice patties.
Now for the batter. Place the velveted shrimp into a mixing bowl with the diced onions, bean sprouts, eggs, sesame oil, scallions, and the remaining 1 teaspoon of cornstarch. Do not add any salt or seasonings to this mixture, or your Egg Foo Young patties may not hold together when frying!
Use a large soup ladle or hoak (a Chinese ladle that’s often used together with a Chinese spatula) to fold the mixture together until just combined. The eggs should look like they are slightly beaten and only just mixed with the rest of the ingredients. If you over-mix the eggs or mix the eggs too early, the whole mixture will become too watery, and will not form a patty during frying.

Cook the Egg Foo Young Omelets:

This recipe makes 6 patties. Using your ladle, carefully drop 2-3 separate scoops (about ¾ cup) of the mixture into the wok for the first batch (depending on how many you can fit in your wok). The correct technique is to tilt your ladle close to the oil, and pour the mixture starting from the edge where the oil meets the wok. Pour it slowly, so the ladle barely touches the oil. If the ladle does touch the hot oil, the egg will cook while it’s still in the ladle, and it will stick. You won’t have a smooth drop for the next Egg Foo Young patty.
Let the patties fry for about 2 minutes, making sure the oil stays at 335-350°F (170-175°C). To speed up the cooking time, you can also use your wok spatula to gently spoon some hot oil on top of the uncooked patty. When each patty is solid and turning golden brown around the edges, use your wok spatula to turn them over in the same order that you dropped them into the oil.
After another 1-2 minutes, scoop out each patty with a wire strainer or Chinese spider, giving it a few gentle taps to remove excess oil. Place each patty on a wire rack over a sheet pan to drain. Repeat until all of your patties are cooked.

Serve!

Transfer the egg foo young patties from the cooling rack to a serving plate. (Ideally these are served individually, rather than on a big family-style platter, but either works so long as you dig in right away!) Pour some of the gravy over the top, and serve with steamed rice and additional gravy on the side.

Notes

If you’d rather not deep-fry the patties, you can pan-fry them. Heat a large cast iron skillet or non-stick pan over medium-high heat. If using cast iron, heat the pan just until it starts to smoke. This will create a non-stick surface after you add the oil.
If you’d rather not deep-fry the patties, you can pan-fry them. Heat a large cast iron skillet or non-stick pan over medium-high heat. If using cast iron, heat the pan just until it starts to smoke. This will create a non-stick surface after you add the oil.
Spread 1-3 tablespoons of oil to the pan (1 tablespoon per patty), and spoon the batter into the pan as if you were making pancakes—1-3 patties, depending on how many you can fit in your pan. Reduce the heat to medium, and flip after 2 to 3 minutes, or until golden brown. Cook for another 1-2 minutes, depending on how well done you like your eggs.
Spread 1-3 tablespoons of oil to the pan (1 tablespoon per patty), and spoon the batter into the pan as if you were making pancakes—1-3 patties, depending on how many you can fit in your pan. Reduce the heat to medium, and flip after 2 to 3 minutes, or until golden brown. Cook for another 1-2 minutes, depending on how well done you like your eggs.
Repeat with the remaining patties (you can still get 6 large patties, or you can make them smaller if you like, to make flipping easier).
Repeat with the remaining patties (you can still get 6 large patties, or you can make them smaller if you like, to make flipping easier).

Nutrition Information

Show Details

Calories 446kcal (22%) Carbohydrates 20g (7%) Protein 25g (50%) Fat 30g (46%) Saturated Fat 4g (20%) Polyunsaturated Fat 8g Monounsaturated Fat 17g Trans Fat 0.1g Cholesterol 335mg (112%) Sodium 986mg (41%) Potassium 496mg (14%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 649IU (13%) Vitamin C 10mg (11%) Calcium 105mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 446 kcal

% Daily Value*

Calories	446kcal	22%
Carbohydrates	20g	7%
Protein	25g	50%
Fat	30g	46%
Saturated Fat	4g	20%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	17g	85%
Trans Fat	0.1g	5%
Cholesterol	335mg	112%
Sodium	986mg	41%
Potassium	496mg	11%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	649IU	13%
Vitamin C	10mg	11%
Calcium	105mg	11%
Iron	3mg	17%