1/6 Photos of Shrimp Egg Foo Yong
1 hr 45 mins
Slowly I am posting my recipes. When I got to this particular recipe, I asked my (now grown) son if he had liked it as a child. He said he remembered it, but could not remember if he liked it or not. Then he read the recipe... "Oh yeah, I remember it now, yes! Can you make it again?" I know it is a wonderful recipe. I have added my skills as a more experienced cook, and the skills of my husband's cooking to the directions. I just made this tonight, after a number of years, and it did take forever! First I got out all the equipment I needed and then did all the chopping and hacking--that is a long job! Then I started the rice. I found that if I did the pancakes one at a time in the wok, they were in perfect circles. Next time, I will keep them warm in the oven on a low temperature, or in the warming oven of the wood stove! My efforts were well appreciated. This is one of those "only once a year" type recipes! All the vegetables, and some of the ingredients are optional--use what you like best--this is just what we like. I revised my recipe to add the eggs to the wok first, then add the shrimp/vegetable mixture. I had frozen the leftover sauce and shrimp/vegetable mixture the last time I made it. Last night we had leftover rice, that I reheated in the microwave, sauce reheated on the stove top (I needed to whisk it to make it smooth), and I beat the eggs for the mixture. It took about 15 minutes to make dinner... and it was really good!
My Private Note
Units: US | Metric
- 2 cups fish stock or 2 cups chicken stock
- 1 1/2 tablespoons cornstarch
- 1 tablespoon oyster sauce (optional)
- 1/4 cup low sodium soy sauce
- 1 teaspoon sesame oil (optional)
- 1 teaspoon sugar
- 1 teaspoon fish sauce (optional)
- 2 tablespoons peanut oil
- 1 teaspoon fire oil (Mongolian) (optional)
- 1/2 cup celery (diced)
- 1/4 cup onion (minced)
- 8 ounces shrimp (small to medium, raw)
- 1/2 cup shiitake mushroom (or other mushrooms of your choice)
- 1 cup bean sprouts
- 1 (8 ounce) can water chestnuts (thinly sliced)
- 1/2 cup bamboo shoot
- 3 spring onions (sliced in small rings)
- 6 eggs
- 2 egg whites
- 1Rinse and drain in colander bean sprouts, water chestnuts, and bamboo shoots.
- 2In sauce pan, mix corn starch with 1/4 cup of stock, then add remaining stock.
- 3Cook over medium to high heat, adding oyster sauce, soy sauce, sesame oil, sugar, and fish sauce.
- 4Bring to simmer until sauce thickens, then turn heat down to only keeping it hot.
- 5In a wok, put peanut oil and Fire oil and heat.
- 6Sauté celery and onions.
- 7Add shrimp and mushrooms, sauté just until shrimp start to turn pink.
- 8Remove from heat and oil, and put aside to drain.
- 9Beat the eggs and whites.
- 10Dip about 1 to 2 ounces of egg mixture into wok (if it does not still have the oil, add more and make sure it is hot before adding mixture).
- 11Add a scant 1/4 cup drained shrimp and vegetables, including spring onions.
- 12Sauté on each side until golden, turning only once.
- 13Set each pancake on paper towel to drain, until all are done.
- 14Place pancakes in serving dish and pour hot sauce over them.
- 15Serve with hot rice, a fruit salad, and hot tea, or sake, if you are so inclined.
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Nutritional Facts for Shrimp Egg Foo Yong
Serving Size: 1 (289 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 248.6
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 2.6 g
- Cholesterol 272.5 mg
- Sodium 637.8 mg
- Total Carbohydrate 18.2 g
- Dietary Fiber 2.5 g
- Sugars 5.3 g
- Protein 19.6 g
The following items or measurements are not included: