Shrimp Egg Foo Young (Egg Foo Yung)
A light, souffle-like texture is achieved in this restaurant-style Egg Foo Young, which features oyster sauce, soy sauce, and fresh mushrooms.
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Instructions
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Start boiling chicken broth.
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Prepare the sauce: Add oyster sauce, soy sauce, salt, pepper, and cornstarch-water mixture to the boiling broth; stir until thickened, adjust seasoning, then keep warm.
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Prepare ingredients: Finely chop shrimp, rinse and drain bean sprouts, dice onion and red bell pepper, slice mushrooms, and chop green onions.
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Cook shrimp: Heat 2 tablespoons of oil in a large wok; stir-fry chopped shrimp until pink, then transfer to a plate.
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Prepare egg mixture: Lightly beat eggs with salt and pepper, then stir in rice wine, cooked shrimp, and all prepared vegetables.
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Heat deep-fry oil: In a wok or deep skillet, heat 2 1/2 inches of oil to 375°F.
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Fry egg patties: Ladle about 1 cup of the egg mixture into the hot oil. Deep-fry one side for approximately 2 minutes until browned, spooning a bit of oil over the top to firm, then flip and brown the other side.
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Drain and repeat: Remove the fried patty with a slotted spoon, drain on paper towels, and repeat for the remaining egg mixture.
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Serve the finished egg foo young with the warm sauce on the side.