Shrimp Egg Foo Yong

Recipe by Sweetiebarbara
READY IN: 1hr 45mins
YIELD: 10 cakes




  • Rinse and drain in colander bean sprouts, water chestnuts, and bamboo shoots.
  • In sauce pan, mix corn starch with 1/4 cup of stock, then add remaining stock.
  • Cook over medium to high heat, adding oyster sauce, soy sauce, sesame oil, sugar, and fish sauce.
  • Bring to simmer until sauce thickens, then turn heat down to only keeping it hot.
  • In a wok, put peanut oil and Fire oil and heat.
  • Sauté celery and onions.
  • Add shrimp and mushrooms, sauté just until shrimp start to turn pink.
  • Remove from heat and oil, and put aside to drain.
  • Beat the eggs and whites.
  • Dip 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).
  • Add a scant 1/4 cup drained shrimp and vegetables, including spring onions.
  • Sauté on each side until golden, turning only once.
  • Set each pancake on paper towel to drain, until all are done.
  • Place pancakes in serving dish and pour hot sauce over them.
  • Serve with hot rice, a fruit salad, and hot tea, or sake, if you are so inclined.