Shrimp Egg Foo Young is one of my absolute favorite dishes to make when I’m craving something comforting, savory, and packed with flavor.
It’s perfect for a weeknight dinner, but also impressive enough for a weekend gathering.
What really makes this recipe special is the combination of fluffy eggs, succulent shrimp, and that incredible gravy that just ties everything together.
Recipe Overview: Shrimp Egg Foo Young
This dish is essentially a Chinese-American omelet, filled with delicious ingredients and smothered in a rich, savory sauce.
It’s known for its fluffy texture and versatility – you can customize the fillings to your liking!
Think of it as a flavorful, protein-packed alternative to your usual scrambled eggs or omelet.
We’re talking about golden-brown patties, brimming with juicy shrimp and fresh vegetables.
It’s typically served with steamed rice, making it a complete and satisfying meal. You can also enjoy it on its own as a lighter option.
Detailed Ingredients for Shrimp Egg Foo Young
Here’s what you’ll need to make this amazing dish:
- Shrimp: 1 pound, peeled and deveined. I like to use medium-sized shrimp, but you can use whatever you prefer. If using frozen shrimp, make sure to thaw them completely and pat them dry before using.
- Eggs: 6 large eggs. These are the heart of the dish, creating that fluffy, omelet-like base.
- Bean Sprouts: 1 cup, fresh. These add a nice crunch and freshness to the filling.
- Onion: 1/2 cup, finely chopped. I usually use yellow onion, but white onion works great too.
- Green Onions: 1/4 cup, sliced. These add a pop of color and mild onion flavor.
- Soy Sauce: 2 tablespoons, for the egg mixture, and additional for the gravy. Look for low-sodium soy sauce to control the saltiness.
- Cornstarch: 1 tablespoon, for the egg mixture, and additional for thickening the gravy.
- Vegetable Oil: For frying. You’ll need enough to shallow-fry the egg foo young patties.
- Chicken Broth: 1 1/2 cups, for the gravy. You can also use vegetable broth.
- Oyster Sauce: 2 tablespoons, for the gravy. This adds a wonderful umami flavor. If you don’t have oyster sauce, you can use a bit more soy sauce, but the flavor won’t be quite the same.
- Sesame Oil: 1 teaspoon, for the gravy. This adds a nutty aroma and flavor.
- White Pepper: A pinch, for seasoning. You can also use black pepper.
Step-by-Step Instructions: Making the Perfect Shrimp Egg Foo Young
- Prepare the Shrimp: If your shrimp aren’t already peeled and deveined, do that first. Then, give them a rough chop. You want pieces that are small enough to distribute evenly in the patties, but not so small that they get lost.
- Whisk the Eggs: In a large bowl, whisk the eggs together with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a pinch of white pepper. Whisk until everything is well combined and the cornstarch is fully dissolved. This helps create a slightly thicker batter that holds its shape better when frying.
- Combine Filling Ingredients: Add the chopped shrimp, bean sprouts, chopped onion, and sliced green onions to the egg mixture. Stir gently to combine everything evenly.
- Heat the Oil: In a large skillet or wok, heat about 1/4 inch of vegetable oil over medium-high heat. You want the oil hot enough so that the egg mixture sizzles when it hits the pan, but not so hot that it burns. A good test is to drop a tiny bit of the egg mixture into the oil – it should bubble up immediately.
- Cook the Patties: Once the oil is hot, carefully ladle about 1/2 cup of the egg mixture into the pan for each patty. You should be able to cook a few patties at a time, depending on the size of your skillet. Don’t overcrowd the pan.
- Fry Until Golden Brown: Cook the patties for about 3-4 minutes per side, or until they are golden brown and cooked through. The edges should be crispy, and the center should be set. Use a spatula to carefully flip the patties.
- Drain Excess Oil: Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Make the Gravy: In a separate saucepan, combine the chicken broth, oyster sauce, 2 tablespoons of soy sauce, and sesame oil. Bring the mixture to a simmer over medium heat.
- Thicken the Gravy: In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly pour the slurry into the simmering gravy, whisking constantly, until the gravy thickens to your desired consistency.
- Serve: Pour the gravy over the Shrimp Egg Foo Young patties and serve immediately with steamed rice.
Variations & Tips for Egg Foo Young
- Vegetable Variations: Feel free to add other vegetables to the filling, such as sliced mushrooms, diced carrots, or chopped celery.
- Make-Ahead: You can prepare the egg mixture and the gravy ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply heat the oil and cook the patties.
- Storage: Leftover Shrimp Egg Foo Young can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers gently in a skillet or in the microwave. The gravy may thicken upon cooling, so you may need to add a splash of water or broth when reheating.
- Serving Suggestions: Serve with steamed rice, noodles, or a side of stir-fried vegetables for a complete meal. A sprinkle of extra green onions on top adds a nice finishing touch.
Key Details
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Servings: 4-6
- Equipment you’ll need: Large bowl, whisk, large skillet or wok, spatula, saucepan, small bowl.
Shrimp Egg Foo Young
Fluffy egg patties filled with succulent shrimp and fresh vegetables, smothered in a rich, savory gravy. A comforting and flavorful Chinese-American omelet perfect for any meal.
Ingredients
- 1 pound shrimp peeled and deveined
- 6 large eggs
- 1 cup fresh bean sprouts
- 1/2 cup finely chopped onion
- 1/4 cup sliced green onions
- 2 tablespoons soy sauce plus additional for gravy
- 1 tablespoon cornstarch plus additional for gravy
- Vegetable oil for frying
- 1 1/2 cups chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- Pinch of white pepper
Instructions
- Prepare the Shrimp: If your shrimp aren't already peeled and deveined, do that first. Then, give them a rough chop.
- Whisk the Eggs: In a large bowl, whisk the eggs together with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a pinch of white pepper.
- Combine Filling Ingredients: Add the chopped shrimp, bean sprouts, chopped onion, and sliced green onions to the egg mixture.
- Heat the Oil: In a large skillet or wok, heat about 1/4 inch of vegetable oil over medium-high heat.
- Cook the Patties: Once the oil is hot, carefully ladle about 1/2 cup of the egg mixture into the pan for each patty.
- Fry Until Golden Brown: Cook the patties for about 3-4 minutes per side, or until they are golden brown and cooked through.
- Drain Excess Oil: Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Make the Gravy: In a separate saucepan, combine the chicken broth, oyster sauce, 2 tablespoons of soy sauce, and sesame oil. Bring to a simmer.
- Thicken the Gravy: Whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Slowly pour into gravy, whisking until thickened.
- Serve: Pour the gravy over the Shrimp Egg Foo Young patties and serve immediately with steamed rice.