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Shrimp Egg Foo Young

This recipe outlines the preparation of classic Shrimp Egg Foo Young, featuring sautéed vegetables and shrimp folded into an egg batter, pan-fried until golden, and garnished with fresh green onions. It's a flavorful and satisfying dish, perfect for a hearty meal.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Breakfast
Cuisine Chinese
Servings 4 people
Calories 985.9 kcal

Equipment

  • 1 Large Skillet
  • 1 Non-stick Skillet Essential for easy flipping of patties
  • 1 Whisk
  • 1 Mixing Bowl
  • 1 Ladle For portioning the batter

Ingredients
  

Main

  • 4 tablespoons canola oil
  • 1/4 cup yellow onion chopped
  • 2 cups shredded cabbage
  • 6 eggs
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup sliced bamboo shoots
  • 1/2 cup cooked small salad shrimp or large dice medium cooked shrimp
  • 2 tablespoons green onion tops sliced, for garnish

Instructions
 

  • Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve.
  • Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
  • Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.

Notes

1. Thoroughly draining the cooked cabbage and onion mixture is crucial; excess moisture will make the Egg Foo Young patties watery and difficult to hold shape. Press gently to extract as much liquid as possible. 2. A true non-stick pan is vital for easy flipping and achieving a golden crust without sticking. 3. Monitor heat carefully; medium-high allows for good browning without burning and ensures the egg cooks through evenly. 4. For an authentic touch, prepare a savory brown gravy (often made with chicken broth, soy sauce, and cornstarch) to serve over the finished patties. 5. While the recipe calls for cooked shrimp, quickly blanching raw shrimp before adding can yield a fresher flavor.