Search thousands of recipes reviewed by home cooks like you.

Shrimp Egg Foo Young

Shrimp Egg Foo Young

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Karen

Karen

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 274 mg
  • 91%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Laura Parrino Byxbe
72

Laura Parrino Byxbe

10/19/2009

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 shrimp in a salad spinner to ensure that all excess liquid was gone. I used a vietnamese soup stock (pho) concentrate instead of chicken broth which added additional flavor to the sauce. I love to eat egg foo young for breakfast!

DebbieB
30

DebbieB

2/7/2011

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.

Gailleet
27

Gailleet

4/26/2010

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!

More reviews

Similar recipes

ADVERTISEMENT