Shrimp Egg Foo Yung


  • 3/4 lb of medium shrimp, peeled and deveined
  • 3/4 cup scallions, minced
  • 1/4 cup diced celery
  • 2 cups fresh bean sprouts
  • 6 eggs, well beaten
  • 2 tsp kosher salt
  • 1/4 cup soy sauce
  • 2 tbs canola oil
  • 1 tbs cornstarch
  • 2 tsp sugar
  • 2 tsp vinegar
  • 3/4 cup chicken broth
  • 1 cup of rice, cooked according to package directions.
  • Cook rice according to package directions and set aside.
  • Add canola oil to a wok or a large saute pan.
  • Using high heat saute the shrimp until pink. About 2 minutes. Remove from pan and set aside.
  • Combine celery, bean sprouts, scallions, salt and eggs.
  • Add shrimp.
  • Add a dash of oil in the wok or skillet then add egg mixture.
  • keep the pattie well shaped by pushing the egg back into the mixture with a spatula. You may have to cut the pattie in half for better control.
  • When brown on one side, turn and brown on the other side. When second side is browned, remove from pan and set aside.
  • To make the sauce, combine the soy sauce, corn starch, sugar, vinegar and chicken broth in a sauce pan.
  • Cook, stirring constantly, until sauce clears.
  • Keep sauce hot.
  • Serve with rice drizzled with sauce.


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