Shrimp Egg Foo Young

Developed from the Cantonese classic Egg Foo Young with leftover char siu, this shrimp egg foo young (鲜虾芙蓉蛋)is a basic, quick, and comprehensive dish. We are using a deep-frying method for this shrimp egg foo young, but a quick and healthier pan-fried version can also be adopted.

Egg foo young is also known as a Chinese omelet. But that’s not 100% correct because it is a Cantonese omelet. When it comes to egg omelets, people in other provinces love to add fewer ingredients, usually single ingredients like green onion omelet or fresh pepper omelet (青椒煎蛋). But Cantonese egg foo young has several different features.

1. The egg liquid is loaded with different types of side ingredients. My favorites are bean sprouts (which can be replaced by bamboo shoots), carrots, shiitake mushrooms, and scallions.
2. Cantonese egg foo young is served with a dark brown sauce, mainly soy sauce and starch. Since it is usually served directly with rice, the sauce enhances the rice’s flavors.

Restaurant-style egg foo young with super crispy shells is deep-fried instead of pan-fried. I will guide you through the process of making the deep-fried shrimp egg foo young today, and you can apply this method to any type of egg foo young.

Instructions

Let’s make the sauce first before we start making the egg foo young. Start by mixing the cornstarch with water. Pour light soy sauce, dark soy sauce, oyster sauce, salt, and pepper into a pot. Start with a middle-to-slow fire, and then stir as you heat the sauce until it reaches a consistency similar to oyster sauce.

The sauce should have a thickened but slightly running texture.

How to deep fry the shrimp egg foo young

We will need a stainless steel scoop to deep fry egg foo young so it can hold a round shape.

1. Heat the oil to around 180 degrees C.
2. First, brush some oil on the scoop. Pour the batter into the scoop.
3. Then, dip the scoop into the oil and let it stay for 10 to 15 seconds until it forms the basic shape.
4. Then remove the egg cake from the scoop and let it deep-fry for another 20 seconds or until golden brown.

The deep-fried egg foo young can puff up very quickly, so there are many holes inside that can absorb the brown sauce. That’s the most delicious version for me.

Now comes my favorite part: transfer the deep-fried egg foo young to steamed rice and drizzle the brown sauce on top. Break the egg into chunks and eat with the rice.

Shrimp Egg Foo Young

Savory and comforting fresh shrimp egg foo young, developed from basic Cantonese egg foo young.

4.75 from 4 votes

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Course: Main Course

Cuisine: Chinese

Keyword: egg, Foo Young

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 3

Calories: 221kcal

Author: Elaine

Ingredients

• 6 large eggs , room temperature recommended
• 2 fresh shitake mushrooms
• 1 small bunch of bean sprouts , around 100g, root removed
• 1 cup shrimp , shelled and deveined+ a pinch of salt and pepper for marinating
• 2 green onions
• 1/4 tsp. Chinese five spice powder , or white pepper powder
• Oil for pan-frying or deep-frying

Gravy

• 1/2 cup chicken broth
• 2 tsp. light soy sauce
• 2 tsp. corn starch
• 1 tsp. sesame oil

Instructions

• Cut the shrimp into finger size pieces and then marinate with a small pinch of salt and pepper.
• Slice the mushrooms firstly and then shred into thin shreds. Cut bean sprouts into 6-8cm sections.
• Beaten all the eggs and add mushroom, bean sprouts, green onion, five spice powder, salt and shrimp together.
• In a small bowl, mix all the gravy ingredients and simmer for 5 minutes over slow fire.
• Heat around 3 tablespoons of oil on a smaller frying pan (the one I am using is 18cm in diameter) and then pour in 1/3 of the mixture and fry for 4-5 minutes over medium slow fire. Turn over and fry the other side for 2-3 minutes and then transfer out. Repeat to finish the remaining 2 portions.
• Serve with the gravy and drizzle before enjoying.

Nutrition

Calories: 221kcal | Carbohydrates: 4g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 479mg | Sodium: 801mg | Potassium: 203mg | Vitamin A: 575IU | Vitamin C: 5.5mg | Calcium: 118mg | Iron: 3mg