Shrimp Egg Foo Young
User Reviews
5
100 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
446 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Shrimp Egg Foo Young
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Shrimp Egg Foo Young are golden fried patties made with chopped shrimp, eggs, mung bean sprouts, onion, and scallions, served with a seasoned savory gravy. The shrimp is velvetted with cornstarch and seasoning for tenderness, and the pancakes are fried until crisp outside and tender inside. The rich, turmeric- and soy-sauce-infused gravy adds depth, making this dish a hearty entrée with contrasting textures.
Description
Shrimp Egg Foo Young combines shrimp, vegetables, eggs, and seasonings into patties cooked until golden and crisp. The shrimp is first coated lightly with salt, sugar, and cornstarch to improve texture. The mixture includes diced onion, mung bean sprouts, eggs, sesame oil, and scallions, blended to form a batter.
The patties are traditionally deep-fried in neutral oil to create a crisp exterior while keeping the inside tender. Alternatively, pan-frying in a hot cast iron or non-stick pan with oil can achieve a similar result, offering more control over browning and doneness.
The accompanying egg foo young gravy starts with a roux of flour and oil infused with turmeric and paprika, then enriched with garlic, onion, chicken stock, oyster sauce, soy sauces, sesame oil, and white pepper. The gravy is thickened with a cornstarch slurry to a pourable consistency that coats the patties well, contributing a savory, slightly spiced finish.
This dish pairs well with rice and can be served as a main course. Adjust frying method to your preference and monitor the gravy seasoning carefully to balance flavors without oversalting.
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Ingredients
For the egg foo young patties:
- 10 ounces Shrimp medium to large size; roughly chopped, peeled, deveined
- 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 onion diced, medium
- 2 cups mung bean sprouts
- 6 egg large
- 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 red onion minced, or shallot
- 3 1/4 cups chicken stock divided, low-sodium
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce light
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 3 tablespoons cornstarch
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
- Pan-frying the patties is a good alternative to deep-frying, using a hot pan with 1 tablespoon of oil per patty and flipping carefully to achieve golden color on both sides.
- Use a cast iron skillet heated until just smoking for a better non-stick surface.
- Adjust the gravy's thickness and saltiness by adding more cornstarch slurry or soy sauce gradually and taste-testing before serving.
- The recipe yields about 6 large patties; smaller sizes can help with easier flipping.
Nutrition Information
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
100 reviews
Excellent
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