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Shrimp Egg Foo Yong

10min.chef's picture
  Drained canned bean sprouts 1 Cup (16 tbs)
  Chopped onions 2⁄3 Cup (10.67 tbs)
  Cleaned cooked shrimp 1 Cup (16 tbs)
  Eggs 6
  Soy sauce 2 Teaspoon
  Cornstarch 1 Teaspoon
  Sugar 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Water 1⁄2 Cup (8 tbs)

1. Combine bean sprouts and onions in a bowl. If shrimp are large, cut in small pieces. Add to bean sprout mixture.
2. Break eggs into a bowl and beat well with a fork. Stir in bean sprout mixture.
3. In a small saucepan combine soy sauce, cornstarch, sugar, and salt. Stir in water. Cook over low heat, stirring, until thickened. Keep warm over very low heat.
4. Heat salad oil in a skillet over medium heat. Put about 1/4 cup of egg mixture in skillet as for pancakes. Fry on one side until golden brown, turn and brown other side. Arrange on a hot platter and keep warm while frying remaining mixture.
5. Cover with heated sauce and serve hot.

Recipe Summary

Difficulty Level: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 689 Calories from Fat 281

% Daily Value*

Total Fat 31 g48%

Saturated Fat 9.7 g48.4%

Trans Fat 0 g

Cholesterol 1502.9 mg501%

Sodium 2738.3 mg114.1%

Total Carbohydrates 30 g10%

Dietary Fiber 9.3 g37.3%

Sugars 12 g

Protein 68 g136.7%

Vitamin A 34.7% Vitamin C 17.6%

Calcium 34.4% Iron 53.6%

*Based on a 2000 Calorie diet

Shrimp Egg Foo Yong Recipe