Shrimp Egg Foo Young is a delicious, savory Chinese-American dish that combines fluffy omelets with shrimp, vegetables, and a rich gravy. Each golden-brown patty is packed with tender shrimp, bean sprouts, and green onions, then served with a flavorful brown sauce that adds depth and richness to the dish. Perfect for a quick dinner or a weekend brunch, this shrimp egg foo young is both satisfying and easy to prepare, offering a comforting blend of flavors and textures that will make it a family favorite.
Ingredients:
For the egg foo young:
- 1/2 lb shrimp, peeled, deveined, and chopped
- 4 large eggs
- 1/2 cup bean sprouts
- 1/4 cup green onions, chopped
- 1/4 cup carrots, shredded
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- Salt and pepper to taste
- 2 tbsp vegetable oil (for frying)
For the gravy:
- 1 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- 1/4 tsp ground black pepper
Instructions:
- Prepare the egg mixture: In a large bowl, whisk the eggs with soy sauce, sesame oil, salt, and pepper. Stir in the chopped shrimp, bean sprouts, green onions, carrots, and garlic until well combined.
- Cook the egg foo young: Heat vegetable oil in a large non-stick skillet over medium-high heat. Scoop about 1/4 cup of the egg mixture into the skillet to form small patties. Fry each patty for 3-4 minutes per side, until golden brown and fully cooked. Remove from the skillet and set aside.
- Make the gravy: In a small saucepan, combine chicken broth, soy sauce, oyster sauce, and black pepper. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the gravy thickens. Remove from heat.
- Serve: Place the shrimp egg foo young patties on a plate and drizzle with the gravy. Garnish with additional green onions if desired. Serve with steamed rice.
This Shrimp Egg Foo Young is a satisfying and flavorful dish that’s perfect for a quick and easy meal, packed with protein and delicious savory flavors!
