Shrimp Egg Foo Young Recipes

SHRIMP EGG FOO YOUNG

Shrimp Egg Foo Young image

If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. -Quimberley Rice, Decatur, Georgia

Provided by Taste of Home

Categories Appetizers Dinner

Time 30m

Yield 8 patties (1 cup sauce).

Number Of Ingredients 14

Ingredients

1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
1/4 cup cold water
EGG FOO YOUNG:
8 ounces uncooked medium shrimp, peeled, deveined and coarsely chopped
2/3 cup coarsely chopped fresh mushrooms
1/2 cup bean sprouts
1 green onion, sliced
3 tablespoons canola oil, divided
8 large egg whites
1 tablespoon reduced-sodium soy sauce
Black and white sesame seeds, optional

Steps:

In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm., In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture., In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 477mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

SHRIMP EGG FOO YOUNG

Shrimp Egg Foo Young image

Provided by Food Network

Categories main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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.

SHRIMP AND CRAB EGG FOO YONG

Shrimp and Crab Egg Foo Yong image

This is a very simple dish similar to making a omelet. The difference is in the sauce. The crab and shrimp can be substituted with other vegetables, grilled tofu, cooked chicken or grilled fish, just use your imagination. When using hard vegetables such as root vegetables, blanch them slightly in hot salted water first. Egg Foo Yong is best served with a fresh fruit salad.

Provided by Barb G.

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

3 large eggs, well beaten
4 ounces medium shrimp, cooked
2 ounces crabmeat
1 medium zucchini, julienned
1 cup bean sprouts
1 green onion, chopped
1 pinch salt
1 pinch pepper
1 tablespoon oil
1 cup vegetable broth
1 tablespoon oyster sauce
1 teaspoon cornstarch, mixed with
1 teaspoon water
1 pinch white pepper
2 drops sesame oil

Steps:

In a large bowl, mix in salt and pepper into beaten eggs, then add the shrimp, crab and vegetables, mix well.
Heat oil in a flat grill or sauté pan over medium heat until hot.
Add egg mixture into the pan and cook until the edges turn slightly brown.
Flip over the egg foo yong and cook until bottom is slightly brown.
In the meantime, in a small saucepan, heat the vegetable broth over medium heat until simmering, add the cornstarch mixture to thicken until texture can coat the spoon.
Turn off heat and add salt and pepper to taste.
Pour sauce over the egg foo yong and serve at once.

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