Shrimp egg foo young is a tasty and easy Chinese-American dish that everyone loves. The combination of fluffy egg, plump shrimp, aromatic onions and crunchy bean sprouts doused in a savory brown sauce is just hard to beat While many people enjoy shrimp egg foo young at their favorite takeout joint or restaurant, it’s actually pretty simple to make right at home In this article, I’ll walk you through the entire process of how to make restaurant-quality shrimp egg foo young in your own kitchen.
Overview of Shrimp Egg Foo Young
Shrimp egg foo young is an omelet or pancake made with beaten eggs, shrimp, bean sprouts, green onions and diced onion. It is pan-fried or deep-fried until golden brown and crispy on the outside but soft and fluffy on the inside. The cooked egg foo young patties are topped with a tasty brown gravy and enjoyed with a side of steamed white rice.
While the exact origins of this dish are unclear, egg foo young likely originated from Cantonese immigrants who adapted their traditional omelet recipe by adding local ingredients like shrimp and bean sprouts. The name comes from the Cantonese words for egg (dan) and mushroom (foo yung). Even though there are no mushrooms in the dish, the scrambled egg takes on a look similar to certain mushrooms when cooked.
There are many variations of egg foo young using different proteins like chicken, pork or beef. But the shrimp version remains one of the most popular. The briny sweetness of the shrimp pairs perfectly with the fluffy eggs and crunchy bean sprouts. It’s a dish that both kids and adults love.
Ingredients You’ll Need
To make shrimp egg foo young at home, you’ll need the following ingredients:
-
Shrimp – Use medium to large size shrimp, peeled and deveined. Chop into small pieces.
-
Eggs – Large eggs work best to make the omelets nice and fluffy.
-
Onion – One medium onion, finely diced.
-
Bean sprouts – Fresh bean sprouts add nice crunch.
-
Green onions – Thinly sliced green onions give flavor.
-
Vegetable oil – For pan/deep-frying the egg patties.
-
Cornstarch – To help bind the omelets.
-
Water or chicken broth – To make the gravy.
-
Soy sauce – For flavoring the gravy.
-
Oyster sauce – Adds richness to the gravy.
-
Sesame oil – Aromatic Asian flavor.
The gravy is equally important, providing moisture and soaking into the fried omelets. It’s made with chicken broth, soy sauce, oyster sauce and sesame oil. We’ll go over the full list of ingredients and measurements later when we walk through the recipe steps.
Equipment Needed
You don’t need any fancy equipment to make tasty shrimp egg foo young at home. Here’s what you’ll need:
-
Wok or deep pot – For deep frying the egg patties.
-
Large non-stick skillet – For pan-frying method.
-
Spatula – For flipping the egg patties.
-
Oil thermometer – To monitor frying temperature.
-
Mixing bowls – For the shrimp and egg mixtures.
-
Whisk – To beat the eggs.
-
Ladle – For scooping the egg batter into the oil.
-
Wire rack – To drain fried egg patties.
-
Pot or pan – For making the gravy.
The most important piece of equipment is the wok or deep pot for deep frying. A thermometer is crucial as well to maintain the ideal high heat for frying up crisp, puffy egg patties. If you don’t have a wok, a large non-stick skillet also works well for pan-frying instead.
Step-By-Step Instructions
Follow these simple steps to make perfect shrimp egg foo young at home:
Prep the Shrimp
-
Chop shrimp into small pieces and place in a bowl.
-
Season with a pinch of salt, sugar and cornstarch. Mix well and set aside.
Make the Egg Foo Young Batter
-
Crack eggs into a bowl and beat lightly with a whisk.
-
Add the seasoned shrimp, onion, bean sprouts and green onions.
-
Mix everything gently together. Be careful not to overmix.
Heat the Oil
-
Pour oil into wok/pot to depth of 3-4 inches.
-
Heat over medium high heat to 340-360°F. Use a thermometer.
Fry the Egg Patties
-
Scoop batter into oil with ladle and gently shape into round patties.
-
Fry 3-4 minutes per side until golden brown.
-
Drain on a wire rack.
Make the Gravy
-
Sauté garlic and onion in oil briefly.
-
Whisk in broth, soy sauce, oyster sauce and seasonings.
-
Thicken with cornstarch slurry.
Put It All Together
-
Place egg patties on plate and drizzle with gravy.
-
Serve immediately with steamed rice!
Frying Tips and Tricks
Getting the frying step right is the key to making restaurant-worthy shrimp egg foo young at home. Here are some tips:
-
Use a wok or deep pot and a thermometer to monitor the oil temperature. This allows the patties to fry up light and crispy.
-
Let oil heat to 340-360°F before frying. Too low and they will be greasy. Too high and they will burn.
-
Gently ladle the batter into the hot oil and slowly shake into a round patty.
-
Fry in batches without overcrowding. Give them room to puff up.
-
Flip carefully when edges turn golden brown. Fry other side until crispy.
-
Drain on a wire rack. Stack to gently press out excess oil.
The Secret to Fluffy Egg Patties
The key to getting the eggs light, fluffy and pillowy rather than dense and rubbery is to not overbeat the eggs before frying. Here are some tips:
-
Crack eggs into bowl and give them just 2-3 gentle whisks to loosely combine.
-
Fold in other ingredients gently. Do not overmix.
-
Mix the batter at the last minute before frying to keep air bubbles.
-
Scoop batter into oil gently to avoid deflating.
Pan-Frying Method
While deep-frying makes the crispiest egg foo young, you can also pan-fry the patties in a non-stick skillet with less oil. Here’s how:
-
Heat 1-2 Tbsp oil in a non-stick skillet over medium-high heat.
-
Spoon batter into skillet like pancakes. Flatten gently with back of spoon.
-
Fry 2-3 minutes per side until browned and cooked through.
-
Drain on paper towels.
The pan-fried version won’t be quite as crispy and puffy but still tastes delicious! Use a cast iron skillet if you have one for best results.
Perfect Shrimp Egg Foo Young Gravy
A tasty gravy is essential for finishing the dish. Here are some tips for making foolproof shrimp egg foo young gravy:
-
Start with sautéed garlic, onion and a roux for thickening.
-
Use chicken or vegetable broth for flavorful liquid base.
-
Season with soy sauce, oyster sauce and sesame oil.
-
Thicken with a cornstarch slurry stirred in at the end.
-
Simmer until desired thickness to coat the egg patties.
Serving Suggestions
Shrimp egg foo young is best when served immediately after frying while the egg patties are still warm and crispy. Here are some serving ideas:
-
Place each egg patty on a plate and drizzle with gravy.
-
Garnish with sliced green onions and sesame seeds.
-
Serve with a side of steamed white rice to soak up the gravy.
-
Can also be served over rice and topped with gravy.
-
For a complete meal, add sides like stir-fried veggies.
Leftovers can be refrigerated but lose their crispness. Reheat in microwave with a splash of water to soften.
More Tasty Variations
Once you master the classic shrimp version, try these fun variations:
-
Substitute chicken, pork or beef for the shrimp.
-
Add mushrooms, carrots or cabbage to the batter.
-
Use turkey or vegetarian “egg” substitute for egg-free version.
-
Top with sriracha sauce or sweet and sour sauce instead of gravy.
-
Stuff with cheese or ham for an “egg foo yung” omelet.
Frequently Asked Questions
Here are answers to some common questions about making shrimp egg foo young at home:
How long does the egg batter keep?
The batter should be fried right