Shrimp Egg Foo Young

By carvalhohm

Savory and comforting fresh shrimp egg foo young, developed from basic Cantonese egg foo young.

Ingredients

• Gravy:
• 6 large eggs, room temperature recommended
• 2 fresh shitake mushrooms
• 1 small bunch of bean sprouts (around 100g, root removed)
• 1 cup shrimp, unshelled and deveined+ a pinch of salt and pepper for marinating
• 2 green onions
• 1/4 teaspoon Chinese five spice powder or white pepper powder
• Oil for pan-frying or deep-frying
• 1/2 cup chicken broth
• 2 teaspoons light soy sauce
• 2 teaspoons corn starch
• 1 teaspoon sesame oil

Details

Servings 3
Preparation time 10mins
Cooking time 25mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Cut the shrimp into finger size pieces and then marinate with a small pinch of salt and pepper.

Slice the mushrooms firstly and then shred into thin shreds. Cut bean sprouts into 6-8 cm sections andand green onion into 4 cm long sections.

Beaten all the eggs and add mushroom, bean sprouts, green onion, five spice powder, salt and shrimp together.

In a small bowl, mix all the gravy ingredients and simmer for 5 minutes over slow fire.

Heat around 3 tablespoons of oil on a smaller frying pan (the one I am using is 18 cm in diameter) and then pour in ⅓ of the mixture and fry for 4-5 minutes over medium slow fire. Turn over and fry the other side for 2-3 minutes and then transfer out. Repeat to finish the remaining 2 portions.

Serve with the gravy and drizzle before enjoying.