Shrimp Egg Foo Young (鲜虾芙蓉蛋)
This is the only Egg Foo Young recipe you need. You can fill your omelet with any fillings you prefer and create a restaurant-style dish in your own kitchen! {Gluten-Free Adaptable}To make the dish gluten free, use tamari or coconut amino to replace soy sauce.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup chicken broth
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar ((or apple cider vinegar))
- 1 1/2 tablespoon sugar
- 2 teaspoons cornstarch
- 6 large eggs
- 1/3 cup bean sprouts
- 1 jalapeno pepper (, sliced)
- 2 green onions (, finely chopped)
- 1 cup shrimp (, cooked and chopped)
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper powder
- 2 to 8 tablespoons vegetable oil (*(Footnote 1))
Instructions
- 1
Whisk together the Sauce ingredients in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes.
- 2
Beat together the eggs, bean sprouts, green onions, shrimp, salt, and white pepper powder in a bowl until well-combined.
- 3
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.
- 4
Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
- 5
Spoon the sauce over the patties.