Shrimp Egg Foo Young (鲜虾芙蓉蛋)
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1/2 cup chicken broth
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar ((or apple cider vinegar))
- 1 1/2 tablespoon sugar
- 2 teaspoons cornstarch
- 6 large eggs
- 1/3 cup bean sprouts
- 1 jalapeno pepper (, sliced)
- 2 green onions (, finely chopped)
- 1 cup shrimp (, cooked and chopped)
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper powder
- 2 to 8 tablespoons vegetable oil (*(Footnote 1))
Method
- Whisk together the Sauce ingredients in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes.
- Beat together the eggs, bean sprouts, green onions, shrimp, salt, and white pepper powder in a bowl until well-combined.
- Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty.
- Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
- Spoon the sauce over the patties.