EGG AND SHRIMP RECIPE RECIPES

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SHRIMP EGG FOO YOUNG RECIPE: HOW TO MAKE IT



Shrimp Egg Foo Young Recipe: How to Make It image

If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. —Quimberley Rice, Decatur, Georgia

Provided by Taste of Home

Categories     Appetizers    Dinner

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 8 patties (1 cup sauce).

Number Of Ingredients 14

1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
1/4 cup cold water
EGG FOO YOUNG:
8 ounces uncooked medium shrimp, peeled, deveined and coarsely chopped
2/3 cup coarsely chopped fresh mushrooms
1/2 cup bean sprouts
1 green onion, sliced
3 tablespoons canola oil, divided
8 large egg whites
1 tablespoon reduced-sodium soy sauce
Black and white sesame seeds, optional

Steps:

  • In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm., In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture., In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.

Nutrition Facts : Calories 115 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 477mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 10g protein.

SHRIMP EGG ROLLS RECIPE - FOOD.COM



Shrimp Egg Rolls Recipe - Food.com image

These are my shrimp egg rolls. They might not be the most traditional egg roll, but this is the way I enjoy making them. Recipe can be doubled easily. They can be made with other meats, or without meat at all!

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6 egg rolls, 6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
12 ounces shrimp, cooked and minced
4 scallions, chopped fine
2 cups Chinese cabbage, finely shredded
2 carrots, shredded
8 water chestnuts, cut into small, thin strips
2 stalks celery, minced
1 cup bean sprouts
1 1/4 teaspoons salt
1 -2 tablespoon soy sauce, to taste
2 teaspoons oyster sauce (optional)
1 tablespoon rice wine
3/4 teaspoon sugar (optional)
6 egg roll wraps
1 egg, beaten (if you wish, you can use water, but it doesnt always work!!!)
oil, for deep frying

Steps:

  • First heat your 2 Tablespoons of oil in either a wok or is a deeper skillet, and stir fry your shrimp, cabbage, carrots, water chestnuts, and celery for 3-4 minutes.
  • Then put into the pan the following: bean sprouts, scallions, salt, soy sauce, and sugar, and stir thoroughly.
  • Add this shrimp mixture to each egg roll wrapper (about 3-4 tablespoons of mixture in each wrapper).
  • You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
  • Brush edges with egg.
  • Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
  • Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
  • Make sure that when you come to the end of the last edge, that it is sealed tightly.
  • Cover rolls with a damp towel while you finish rolling all of them.
  • Heat oil in your deep pan to 375.
  • I usually use about 1 inch of oil in my pan.
  • Fry egg rolls, a few at a time, until skins are crisp and golden brown, turning them as they brown.
  • Drain egg rolls on paper towels to get rid of excess oil and serve them at once for best results.
  • ENJOY!
  • (if my instructions are terrible, please try to send me an ISO in the message boards so that I may better assist you! I tried my best to explain my procedure!).

Nutrition Facts : Calories 240.8, FatContent 6.6, SaturatedFatContent 1.1, CholesterolContent 148.5, SodiumContent 1004.9, CarbohydrateContent 26.7, FiberContent 2.6, SugarContent 3.2, ProteinContent 17.8

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