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Shrimp Egg Foo Yung Recipe

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This recipe for Shrimp Egg Foo Yung is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brown Sauce:
2 tsp. cornstarch
1/2 cup chicken stock
2 tsp. soy sauce
1 tsp. oyster sauce

1 cup raw shrimp, shelled, deveined
2 tsp. cornstarch
2 tsp. sherry
4 large eggs
4 tbsp. oil
2 stalks green onion, chopped fine
1/4 cup fresh mushrooms, chopped
4 water chestnuts, chopped
1 1/2 cups bean sprouts, chopped slightly
2 tsp. soy sauce
1/8 tsp. black pepper
1 stalk green onion, chopped fine for garnishing
Directions:
Directions:
Brown Sauce: Combine all ingredients in a saucepan. Cook until sauce thickens; cover to keep hot. Dry shrimp; cut into small pieces and place in small bowl. Add cornstarch and sherry; mix well. In a large bowl, break 4 eggs, do not beat. Heat 2 tablespoons oil in pan. Stir-fry shrimp for 2 minutes or until it turns pink; remove. Add green onions, mushrooms and water chestnuts to pan and cook for 1 minute. Add bean sprouts; mix well and cook for 1 additional minute. Turn off the heat; let cool. Season vegetables with soy sauce and black pepper. Pour the shrimp mixture into the eggs, break the yolks slightly; mix well. Heat frying pan with 2 tablespoons oil. Gently ladle 1/4 cup of egg mixture into pan, trying to form a round patty and fry until golden brown. Fold over with spatula and brown the other side. Remove to platter and keep warm. Continue frying until the mixture is gone. You may need to add a little more oil if the egg foo yung starts sticking to the pan. Pour hot brown sauce over egg foo yung. Garnish with green onion.
Personal Notes:
Personal Notes:
Mom and dad always ordered shrimp egg foo yung any time we had Chinese food, so when I learned how to make this in a cooking class, I was excited to prepare it for them. My patties didn't quite look as good, but they tasted great. This is a good way to use up leftovers, so try variations of roast pork, chicken or crab. If you like your egg foo yung swimming in sauce, you may want to double the Brown Sauce recipe.

 

 

 

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