Description
Becoming skilled at making shrimp egg foo young starts with a simple rule – less is more with ingredients. This classic Chinese-American dish combines fluffy eggs with tender shrimp and crispy vegetables that create a perfect harmony of textures and flavors.
The recipe gives you a crispy exterior with a light, airy interior. The secret lies in the right oil temperature that creates tiny bubbles in the egg mixture and results in that distinctively fluffy texture.
Ingredients
Scale
- 6 large eggs
- 10 ounces medium to large shrimp (peeled and deveined)
- 2 cups mung bean sprouts
- 1 medium onion (diced)
- 2 green onions (finely chopped)
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 2–8 tablespoons vegetable oil for cooking
Instructions
- Mix the chopped shrimp with 1/8 teaspoon salt, 1/4 teaspoon sugar, and 1/2 teaspoon cornstarch to velvet them.
- Heat oil in your pan to 335-350°F (170-175°C). A thermometer will give a perfect temperature reading.
- Put the velveted shrimp in a mixing bowl with diced onions, bean sprouts, and eggs. Add sesame oil and scallions.
- Take a large soup ladle and fold the mixture until just combined. Don’t over-mix or the mixture will become watery.
- Drop about 3/4 cup of the mixture into the hot oil to form patties. Let them fry for about 2 minutes.
- The patties should be flipped when golden brown around the edges. Cook them for another 1-2 minutes.
Notes
- The right temperature makes all the difference – too hot burns the patties, too cool makes them greasy.
- The egg mixture needs folding right before cooking to stay consistent.
- You can make a healthier version by pan-frying with less oil, but the texture will be slightly different.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Seafood
- Method: Frying
- Cuisine: Chinese-American