Shrimp Egg Foo Yong
Dive into the flavors of classic Chinese-American cuisine with this Shrimp Egg Foo Yong recipe—a savory and satisfying dish that brings restaurant-quality results to your kitchen. Featuring fluffy omelets packed with juicy shrimp, crunchy bean sprouts, and vibrant shredded carrots, this dish offers a delightful mix of textures and tastes in every bite. Perfectly seasoned with soy sauce, sesame oil, and a hint of white pepper, the omelets are topped off with a rich, velvety gravy made from chicken stock, oyster sauce, and a touch of cornstarch for just the right thickness. Quick to prepare in under 40 minutes, this recipe is ideal for weeknight dinners or as an appetizer for your next gathering. Serve warm with steamed rice or a light salad for a wholesome and flavorful meal your family will love!
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Recipe Information
Ingredients
- 6 large eggs
- 200 grams shrimp, peeled, deveined, and roughly chopped
- 100 grams bean sprouts
- 3 green onions, finely chopped
- 50 grams carrot, shredded
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 250 milliliters chicken stock
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
Instructions
In a large mixing bowl, whisk together the eggs, soy sauce, sesame oil, salt, and ground white pepper until well combined.
Add the chopped shrimp, bean sprouts, green onions, and shredded carrot to the egg mixture. Stir to combine evenly.
Preheat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Pour a ladleful (about 1 cup) of the egg mixture into the skillet to form a round omelet, spreading it out gently. Cook for 3-4 minutes until the bottom is golden brown and set.
Carefully flip the omelet with a spatula and cook the other side for an additional 2-3 minutes, until fully cooked. Remove from the skillet and set aside on a plate.
Repeat steps 3-5 with the remaining egg mixture, adding more vegetable oil to the skillet as needed, until all the omelets are cooked.
To prepare the gravy, combine the chicken stock, oyster sauce, and 1 teaspoon of soy sauce in a small saucepan over medium heat.
In a small bowl, mix the cornstarch with water to make a slurry. Stir the slurry into the chicken stock mixture, whisking constantly to prevent lumps. Cook for 2-3 minutes, or until the gravy has thickened.
Serve the Shrimp Egg Foo Yong warm, drizzled generously with the savory gravy.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
