Looking for a tasty way to combine your love of Chinese takeout with a hearty breakfast or dinner option? Egg foo young has been a staple at Chinese-American restaurants for decades, and this homemade shrimp version brings those familiar flavors right to your kitchen. It’s basically a Chinese-style omelet packed with bean sprouts, onions, and plump shrimp, all topped with a rich brown gravy. The best part? You can whip this up in about 30 minutes, making it perfect for those evenings when you want something satisfying but don’t feel like spending hours at the stove.
Ingredient Substitutions
For the shrimp, tofu or diced chicken can be used as alternatives. Tofu provides a vegetarian option with similar texture, while chicken offers a comparable protein content. Adjust cooking time if using raw chicken. Bean sprouts can be replaced with shredded cabbage or thinly sliced bell peppers for a similar crunch and nutritional profile. Use the same quantity as the original recipe. Oyster sauce can be substituted with soy sauce or hoisin sauce for those with shellfish allergies or vegetarians. Use slightly less soy sauce due to its higher salt content, or add a touch of sugar to hoisin sauce to mimic oyster sauce’s sweetness. These alternatives maintain the dish’s Asian flavor profile while accommodating various dietary needs.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 30-35 g
- Fat: 15-20 g
- Carbohydrates: 35-40 g
Ingredients
For the patties:
- 1 1/2 tbsp corn starch
- 1/8 tsp white pepper
- 1/4 tsp garlic powder
- 3 large eggs (beaten lightly)
- 4 oz cooked shrimp (peeled and deveined)
- 8 oz fresh bean sprouts
- pinch of salt
- 1 chopped scallion
- 1/4 tsp onion powder
For the gravy:
- 1/4 tsp sugar
- 2 tbsp cold water
- 1 tbsp corn starch
- 1 1/4 cups chicken broth
- 1 tbsp oyster sauce (I use Lee Kum Kee)
Step 1: Prepare the Egg Foo Young Mixture
Begin by gathering all the ingredients: 4 oz cooked shrimp, 8 oz fresh bean sprouts, 1 chopped scallion, 3 large eggs, 1.5 tablespoons corn starch, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/8 teaspoon white pepper, and a pinch of salt.
In a mixing bowl, combine these ingredients.
Mix well until everything is evenly distributed and a cohesive mixture is formed.
Step 2: Form and Fry the Patties
Preheat oil in a frying pan, ensuring that the temperature remains between 345°F and 350°F (175°C to 180°C).
Using a ladle, scoop the egg mixture and carefully place it into the hot oil, forming patties.
Fry the patties for a couple of minutes, allowing them to develop a deep golden-brown color on the outside.
Flip them midway to ensure they’re cooked evenly on both sides.
Step 3: Drain the Patties
Once the patties are cooked through and golden brown, remove them from the oil and place them in a colander set over a bowl.
This will help drain any excess oil and keep the patties crispy.
Step 4: Prepare the Gravy
In the same pan used for frying, add 1.25 cups of chicken broth and bring it to a simmer.
Stir in 1 tablespoon of oyster sauce, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/8 teaspoon white pepper.
Allow these ingredients to blend as the broth simmers.
Step 5: Thicken the Gravy
In a separate bowl, mix 1 tablespoon of corn starch with 2 tablespoons of cold water to create a slurry.
Pour the slurry into the simmering broth, stirring continuously to prevent lumps.
Let the gravy simmer for a few more minutes until it thickens to your liking.
Step 6: Serve and Enjoy
Arrange the crispy egg foo young patties on a serving plate and pour the thickened gravy over them.
Serve hot and enjoy your delicious meal!
