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Shrimp Egg Foo Yung

Shrimp Egg Foo Yung

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Kimber

Kimber

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.

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Ingredients {{adjustedServings}} servings

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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:
  • 324 mg
  • 108%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  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

Cooking in Brooklyn
29

Cooking in Brooklyn

2/26/2005

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 leftovers the next day was even better. Thanks so much for this recipe!

CURTISLEE
24

CURTISLEE

1/25/2004

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 delicious gravy or sauce.

REXENNE
21

REXENNE

3/16/2006

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 still plenty salty because of the Soy Sauce and what is added to canned broth. YUMMY!!

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