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Shrimp Egg Foo Yung

SUBMITTED BY: Kimber  PHOTO BY: phrough 

"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."
Shrimp Egg Foo Yung Recipe
RECIPE RATING:
This recipe has been rated 20 times with an average star rating of 4.4
Read Reviews (18)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  •  
  • 1 1/2 cups chicken broth
  • 2 tablespoons soy sauce
  • 1/4 teaspoon salt
  • ground white pepper, to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 25, 2004 by CURTISLEE 
I made another egg foo yung recipe but used the sauce from this recipe. Though I can't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 26, 2005 by The Cooking Angel 
This came out soooo gooood! The mixture came out a bit watery so I added cornstarch like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 16, 2006 by REXENNE 
Simply DELICIOUS! The sauce is wonderfully flavorful and the soy sauce is not over powering... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 1, 2006 by LindaT 
I 'm going to rate this one actually a 3.75 :-) I think it does need some more tweaking but is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 28, 2004 by QUASINAUGHT 
This deserevs 10 stars. I grew up in Chicago and this is the way my favorite resturant made... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Nov. 10, 2008 by LOVESUBLIME 
This was pretty good. I didnt have bean sprouts so I lightly steamed asparagus and cut them... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 21, 2006 by LINDA MCLEAN 
The egg omelet was absolutely wonderful and I thank you so much for that as this dish is one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 21, 2006 by LadyLou 
I love this recipe!!!! It's fast and Delicious. Thanks So Much. My family loves it!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 11, 2005 by SHAN1 
These were absolutely wonderful. The sauce was very flavorful and even my kids loved them. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on May 28, 2004 by EBONET 
i really liked this. It was fairly easy to make and tasted pretty close to the resturant... MORE

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Nutritional Information
Shrimp Egg Foo Yung

Servings Per Recipe: 6

Amount Per Serving

Calories: 213

  • Total Fat: 14g
  • Cholesterol: 325mg
  • Sodium: 1111mg
  • Total Carbs: 7.5g
  •     Dietary Fiber: 1.5g
  • Protein: 15.2g

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