Shrimp egg foo young is a delectable Chinese dish, perfect for a delightful breakfast, lunch, or dinner choice. Known for its distinctive blend of textures and savory flavors. If you have never made this dish before, you should try this recipe. Featuring a fluffy egg omelet filled with tender shrimp and assorted vegetables, it offers a satisfying and flavorful meal.
Shrimp Egg Foo Young, a delightful dance of flavors and textures! This recipe is a testament to the rich history of Chinese-American cuisine, bringing together the freshness of shrimp, the crunch of bean sprouts, and the savory allure of green onions. Whether it's a leisurely brunch or a satisfying dinner, this dish promises a journey of culinary delight.
What is Shrimp Egg Foo Young?
Shrimp Egg Foo Young is deep-fried and has more fillings than an omelet. Moreover, it is finished with sauce. This egg foo young recipe is filled with bean sprouts, shrimp, eggs, green onions, and garlic. This dish is known for its airy texture and combination of savory flavors. Shrimp egg foo young was originally served in restaurants in the 1950s.
How to make Shrimp Egg Foo Young?
- Mix together the bean sprouts, shrimp, eggs, green onions, and garlic powder together, until well combined.
- Heat the oil in a skillet. Then carefully ladle 1/2 cup of egg mixture into the skillet. Fry patties for about 4 minutes per side, until golden brown.
- To make the sauce, whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat; simmer until the sauce thickens, about 5 minutes.
Can I Make Egg Foo Young Without Deep Frying?
If you want to get a healthier variation of shrimp egg foo young, make the dish without the hassle of deep-frying. You can use a wok, cast-iron skillet, or non-stick pan. This way, your dish will have less oil and fewer calories. However, the pan-fried shrimp egg foo young will be less fluffy and crispy than the deep-fried one.
How to Store Shrimp Egg Foo Young?
Leftover shrimp egg foo young can be refrigerated for up to three days. When reheating, simply warm it in a skillet over medium heat for approximately 3 to 5 minutes until heated through.
You can also make shrimp egg foo young in advance. Just make these ahead of time and put them in the freezer. Fry the egg foo young as directed, cool, then wrap them individually in plastic wrap and transfer them to a freezer-safe bag. To reheat directly from frozen, put in the oven at 375 F, for approximately 20 to 25 minutes.
If you remove 2 tablespoons of sugar from the sauce, the recipe will become perfect from a health perspective. It has plenty of high-quality and easily digestible protein, healthy fats, and a minimum of carbohydrates - everything you need for both satiety and lightness. This dish can be a wonderful breakfast or a fantastic dinner. It's also suitable for lunch, but in that case, I recommend adding a slice of whole-grain bread or a side of complex carbohydrates (quinoa, rice, or any other whole grain).
1. In a large bowl, toss the bean sprouts, shrimp, eggs, green onions, and garlic powder together until well combined.
2. Heat oil in a skillet over medium heat. Add about 1/2 cup of egg mixture into the skillet to make a patty. Repeat to add more patties to the skillet. Working in batches, fry patties until golden brown, about 4 minutes per side.
3. Meanwhile, make the sauce: Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat; simmer until sauce thickens, about 5 minutes.
4. Spoon sauce over patties.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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For an extra layer of flavor, elevate your shrimp egg foo young by infusing the oil with aromatics. Add a couple of slices of ginger or a few garlic cloves to the oil as it heats. This subtle infusion will impart a fragrant essence to the dish, making each bite a nuanced experience. Take your culinary adventure to the next level with this simple but impactful pro tip!
