Shrimp Egg Foo Young

Shrimp Egg Foo Young

19
Karen 0

"A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! Substitute cooked chicken or pork for shrimp. To serve, place egg patty over steamed rice and put the sauce on top. "

Ingredients

20 m servings 227 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 248 mg
  • 83%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
  2. Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.
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Reviews

19
  1. 20 Ratings

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I worked for a Chinese family in their restaurant while I was a young adult and this comes close to their popular recipe. I used fresh bean sprouts instead of canned, and defrosted salad-size ...

The patties had good flavor, but the sauce, with the addition of vinegar made it sour and ruined it. I ended up using a chicken gravy.

This turned out really good, I was not real crazy about the sauce, so next time will make that different, but the Egg Foo Young it's self was awesome!