Shrimp Egg Foo Yung

Shrimp Egg Foo Yung is one of my favorite Chinese dishes. I was craving some the other night and decided to try and make it myself. My oh my was it deelish.

What you will need…

for the patties…

1 cup small shrimp (if larger, chop)

1/2 of large white onion

1/2 bundle of scallion

1/4 green pepper

6 eggs

pinch of salt

1 cup vegetable oil

olive oil spray

for the gravy…

1/2 cup flour 2 tbsp cornstarch

2 cups cold water chicken broth

2 tablespoons soy sauce

pinch of salt

pinch of pepper

on the side…

cooked white rice(or rice of choice)

Preparation…

Clean and de-vein shrimp. If larger in size, chop. No need to season the shrimp, mine were seasoned as they were leftover from a prior dish. Rinse and chop onions, scallions and green peppers. Heat the vegetable oil in a deep sided pan on medium heat. Sautee shrimp and chopped veggies in olive oil spray until shrimp turns pink.

In a large bowl, beat the 6 eggs and add the  shrimp & veggies mixture and a pinch of salt. Mix well. Using a ladle spoon to scoop, pour the egg mixture into the hot oil to form patties

Cook for about two minutes until brown and turn over with a strainer spoon. Flip again for 1 minute and then remove and place on paper towels to drain.

Repeat this process until the mixture is gone. Yields about 6 patties

Preparing the gravy…

Heat about 3 tablespoons of the oil used to make the patties in a clean pan. Add the cornstarch and brown

Slowly pour in the 2 cups  chicken broth and stir continuously to avoid lumping. Bring to a boil. Add soy sauce,  salt and pepper to taste. Cover and simmer for a few minutes.

Serve the Egg Foo Young patties over a bed of white rice (or rice of choice) with the gravy on top.

Enjoy!

*Tweaked my sauce recipe