Shrimp and Crab Egg Foo Yong
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 3 large eggs, well beaten
- 113.39 g medium shrimp, cooked
- 56.69 g crabmeat
- 1 medium zucchini, julienned
- 236.59 ml bean sprouts
- 1 green onion, chopped
- 0.25 ml salt
- 0.25 ml pepper
- 14.79 ml oil
-
SAUCE
- 236.59 ml vegetable broth
- 14.79 ml oyster sauce
- 4.92 ml cornstarch, mixed with
- 4.92 ml water
- 0.25 ml white pepper
- 0.13 ml sesame oil
directions
- In a large bowl, mix in salt and pepper into beaten eggs, then add the shrimp, crab and vegetables, mix well.
- Heat oil in a flat grill or sauté pan over medium heat until hot.
- Add egg mixture into the pan and cook until the edges turn slightly brown.
- Flip over the egg foo yong and cook until bottom is slightly brown.
- In the meantime, in a small saucepan, heat the vegetable broth over medium heat until simmering, add the cornstarch mixture to thicken until texture can coat the spoon.
- Turn off heat and add salt and pepper to taste.
- Pour sauce over the egg foo yong and serve at once.
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Reviews
-
I didn't have shrimps and zucchini so I diced some potatoes and used one can of the Phillips lump crabmeat. I fried the potatoes until tender and set aside and mixed everything together when cooled. I used 4 eggs and about 1 tsp cornstarch. I also added more green onions. It was delish. With the sauce, I added a bit of brown sugar to the mixture for a little sweetness.
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I'm giving this recipe 5 stars because of the flavor combination. I personally will serve this over rice next time, and use a warming tray. It had gotten cold too fast to enjoy thoroughly. I feel that it could use a bit more oyster sauce and instead of thickening it with cornstarch I will use arrowroot. Arrowroot doesn't need water to keep from clumping and it doesn't drown the flavors. All in all, I enjoyed it and will do this again. Thank you Barb!
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This is a very tasty omelette, I used fresh prawns and canned crabmeat, and it worked out well. I chopped the zucchini and did more of a scramble with the mixture. Then to serve I put it in 2 chinese bowls packed it down, then upturned the bowls on to a plate. It comes out like a timbale, put some shredded lettuce around and poured the sauce over the egg mixture. Thanks Barb.
Tweaks
-
I'm giving this recipe 5 stars because of the flavor combination. I personally will serve this over rice next time, and use a warming tray. It had gotten cold too fast to enjoy thoroughly. I feel that it could use a bit more oyster sauce and instead of thickening it with cornstarch I will use arrowroot. Arrowroot doesn't need water to keep from clumping and it doesn't drown the flavors. All in all, I enjoyed it and will do this again. Thank you Barb!
RECIPE SUBMITTED BY
Barb G.
Sonora, California