SHRIMP EGG FOO YUNG RECIPES

SHRIMP EGG FOO YOUNG RECIPE | ALLRECIPES

Shrimp Egg Foo Young Recipe | Allrecipes image

A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.

Provided by Karen

Categories World Cuisine Asian Chinese

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 patties

Number Of Ingredients 11

Ingredients

4 eggs
8 ounces fresh bean sprouts
? cup thinly sliced green onions
1 cup cooked small shrimp
¼ teaspoon garlic powder
2 tablespoons vegetable oil
3 cups chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons distilled white vinegar
2 tablespoons soy sauce

Steps:

Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

Nutrition Facts : Calories 227.4 calories, CarbohydrateContent 15 g, CholesterolContent 248.4 mg, FatContent 12.3 g, FiberContent 1.4 g, ProteinContent 15.4 g, SaturatedFatContent 2.7 g, SodiumContent 597.8 mg, SugarContent 9.3 g

SHRIMP EGG FOO YUNG RECIPE | ALLRECIPES

Shrimp Egg Foo Yung Recipe | Allrecipes image

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.

Provided by Kimber

Categories World Cuisine Asian

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

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

Steps:

In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
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.
Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.
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.

Nutrition Facts : Calories 208.8 calories, CarbohydrateContent 7.3 g, CholesterolContent 289.6 mg, FatContent 13.8 g, FiberContent 1.5 g, ProteinContent 14.9 g, SaturatedFatContent 3.2 g, SodiumContent 825.7 mg, SugarContent 2.7 g

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