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
pinch of salt
1 cup vegetable oil
olive oil spray
for the gravy…
1/2 cup flour 2 tbsp cornstarch
cold water chicken broth
2 tablespoons soy sauce
pinch of salt
pinch of pepper
on the side…
cooked white rice(or rice of choice)
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.