Shrimp Egg Foo Yung recipe

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Ingredients

8 ounces fresh bean sprouts, rinsed and drained
1 cup cooked small shrimp
8 eggs, beaten
1 (4.5 ounce) can sliced mushrooms
2 large green onions, chopped
½ teaspoon salt
3 tablespoons vegetable oil
1 ½ cups chicken broth
2 tablespoons soy sauce
¼ teaspoon salt
ground white pepper, to taste
2 tablespoons cornstarch
2 tablespoons cold water

Nutrition Info

208.8 calories
carbohydrate: 7.3 g
cholesterol: 289.6 mg
fat: 13.8 g
fiber: 1.5 g
protein: 14.9 g
saturatedFat: 3.2 g
servingSize: -
sodium: 825.7 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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