Shrimp Egg Foo Yung

Shrimp Egg Foo Yung

43
Kimber 15

"These delicious patties can be done ahead: fry and wrap them, and freeze for up to 1 month! Just before serving, reheat them in a 375 degree oven, uncovered, for about 25 minutes."

Ingredients

35 m {{adjustedServings}} servings 209 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
  2. Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes.
  3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.
  4. In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 seconds). Pour over patties.
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Reviews

43
  1. 50 Ratings

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This came out soooo gooood! The mixture came out a bit watery so I added cornstarch like someone suggested and the patties came out denser and firmer. My family raved about them and the leftov...

I made another egg foo yung recipe but used the sauce from this recipe. Though I can't comment on the egg foo yung, the sauce was terrific--one I will use for many other dishes when I need a de...

Simply DELICIOUS! The sauce is wonderfully flavorful and the soy sauce is not over powering the flavors as some sauces do. I left out the extra salt as I don't like super salty foods but it is s...