Shrimp Egg Foo Young
Dive into the rich, savory flavors of Shrimp Egg Foo Young, a classic Chinese-American dish that combines fluffy, golden omelets with tender shrimp and crisp vegetables, all drizzled with a luscious, umami-packed gravy. This quick and easy recipe features a medley of bean sprouts, green onions, and white onion folded into a perfectly seasoned egg mixture, pan-fried to golden perfection. Enhanced with soy sauce, oyster sauce, and a hint of ground white pepper, the dish is finished with a velvety gravy made from chicken broth and a touch of cornstarch for silky smoothness. Perfect for weeknight dinners or special occasions, this versatile recipe is ready in just 35 minutes and pairs wonderfully with steamed rice for a satisfying, restaurant-worthy meal at home.
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Recipe Information
Ingredients
- 250 grams shrimp, peeled and deveined
- 6 large eggs
- 100 grams bean sprouts
- 3 stalks green onions, chopped
- 1 small white onion, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 0.5 teaspoon ground white pepper
- 3 tablespoons vegetable oil
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 3 tablespoons water
- 0.5 teaspoon salt
- 1 teaspoon sugar
Instructions
In a medium bowl, whisk together the eggs, soy sauce, oyster sauce, and ground white pepper until well combined.
Add the chopped white onion, green onions, bean sprouts, and shrimp to the egg mixture and stir to combine.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.
Pour a quarter of the egg mixture (approximately one cup) into the pan, spreading it evenly.
Cook for about 3-4 minutes on one side, until the edges start to set and the bottom is golden brown.
Carefully flip the egg mixture using a spatula and cook for another 2-3 minutes until the other side is golden brown.
Transfer the cooked egg foo young to a plate and repeat the process with the remaining egg mixture, adding more oil to the pan as necessary.
To make the gravy, combine the chicken broth, sugar, salt, and remaining soy sauce in a small saucepan over medium heat.
Bring the mixture to a simmer, stirring occasionally.
In a small bowl, dissolve the cornstarch in water to create a slurry.
Slowly pour the cornstarch slurry into the simmering broth, stirring continuously until the gravy thickens, about 1-2 minutes.
Serve the shrimp egg foo young hot, topped with the savory gravy.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.2 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 455 mg | 10% | |
*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.
