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–+ servings

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 3 servings

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.