Shrimp Egg Foo Young (鲜虾芙蓉蛋)
This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Ingredients
- 6 eggs
- 2 fresh Shiitake mushrooms, stem removed, cut into shreds
- 100 grams bean sprouts, cut into 1 inch pieces
- 1 cup fresh shrimp, pealed, deviened, tail removed
- 2 spring onions, green and white, cut into 1 inch pieces
- pinch salt and pepper
- 1/4 teaspoon Chinese 5 Spice powder
- cooking oil, for frying
For the Gravy
- 1/2 cup chicken broth, fresh or from powder
- 2 teaspoons light soy sauce
- 2 teaspoons corn starch
- 1 teaspoon sesame oil
Instructions
- Cut the cleaned shrimp into 3/4 inch pieces and place in a small bowl, sprinkle a pinch of salt and pepper over the shrimp and mix in, set aside.
- In a large bowl or large measuring cup, add the eggs, a pinch of salt, and the Chinese 5 Spice powder and whisk the eggs. Add the mushrooms, bean sprouts, spring onion, and shrimp. Mix well.
- In a small pot add the gravy mixture and simmer over low heat for about 5 minutes until bubbly and thickened.
- In a small pan, 8-9 inches, heat 2-3 tablespoons of oil on medium heat. When the oil is hot, pour in 1/3 of the egg mixture. Cook for about 4-5 minutes or until the bottom is gold brown, flip and cook for another 2-3 minutes more or until golden brown. Remove to a plate. Repeat two more times.
- Spoon over the gravy and enjoy.
Notes
Low cost.
Variant: Replace the Chinese 5 Spice powder with White Pepper powder.
This recipe for Shrimp Egg Foo Young is from China Sichuan Food.
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