Shrimp Egg Foo Young
Shrimp Egg Foo Young is a fluffy egg mixture that is fried or deep-fried with a medley of veggies and shrimp. It is served with rice cakes or a bed of steamed rice with brown sauce on top or on the side. Chicken is also a delicious choice of meat for this dish, as is the vegetarian option.
Equipment
- pan or cast iron pan
Ingredients
For the Shrimp Egg Foo Young:
- 10 shrimp cleaned, chopped
- 1 tsp rice vinegar
- ½ tsp salt
- ½ tsp chili sesame oil
- ¼ tsp white pepper
- 6 eggs
- ¾ cup broccoli chopped
- 1 bunch scallions
- 2 cloves garlic minced or crushed
- 2 tbsp peanut oil
For the brown sauce:
- 1 tsp chili-garlic paste
- 4 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp white pepper
- 1 pearl onion chopped
- 1 bell pepper small, chopped
- 2 tbsp corn starch
- ¾ cup vegetable broth
Instructions
How to make the Shrimp Egg Foo Young:
- Marinate the chopped shrimp in chili sesame oil, garlic, white pepper and rice vinegar for a couple of minutes.
- Whisk the eggs with salt, pepper and chili sesame oil and keep aside.
- Heat peanut oil in a wok until shimmering. Add garlic and sauté for 10 seconds, shrimp for a minute.
- Add the broccoli florets and sauté for a few seconds.
- Then, quickly add the beansprouts, and scallions and turn off the heat.
- Now, add the veggies and shrimp to the egg mixture.
- Heat the pan or a cast iron pan with some peanut oil and add the egg-shrimp mixture. Cook for a minute on high heat.
- Now, flip over and cook for another minute on the other side.
How to make the brown sauce:
- Heat a teaspoon of peanut in a pot and add the chili-garlic paste, onion and pepper. Sauté for a minute.
- Mix all the sauces together in a bowl and add to the pot.
- Make the corn starch slurry by mixing the cornstarch with water. Gradually, drizzle the slurry into the sauce pot. Stir continuously while adding the slurry for 45 seconds until the sauce mixture has thickened. Turn off the heat.
- Serve the Shrimp Egg Foo Young with steamed rice or rice cakes and the brown sauce on top or on the side.
Notes
- Use chicken broth or the vegetable broth.
- I crushed the chili-garlic to a paste using a mortar and pestle. You could use a coffee grinder or simply minced them fine.
- For added flavor, I like marinating shrimp for a few minutes in rice vinegar and garlic. Feel free to omit this step.
Nutrition
Calories: 198kcalCarbohydrates: 10gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 246mgSodium: 569mgPotassium: 242mgFiber: 2gSugar: 3gVitamin A: 1548IUVitamin C: 55mgCalcium: 58mgIron: 2mg
