Shrimp Egg Foo Young (鲜虾芙蓉蛋)
This is the only Egg Foo Young recipe you need. You can fill your omelet with any fillings you prefer and create a restaurant-style dish in your own kitchen! {Gluten-Free Adaptable}To make the dish gluten free, use tamari or coconut amino to replace soy sauce.
Ingredients
Sauce
- 1/2 cup chicken broth
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 1/2 tablespoon sugar
- 2 teaspoons cornstarch
Omelette
- 6 large eggs
- 1/3 cup bean sprouts
- 1 jalapeno pepper , sliced
- 2 green onions , finely chopped
- 1 cup shrimp , cooked and chopped
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper powder
- 2 to 8 tablespoons vegetable oil *(Footnote 1)
Instructions
- Whisk together the Sauce ingredients in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes.
- Beat together the eggs, bean sprouts, green onions, shrimp, salt, and white pepper powder in a bowl until well-combined.
- Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty.
- Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
- Spoon the sauce over the patties.
Notes
- To keep the egg fluffy, it requires more cooking oil. If you would like to use less oil that is fine but it will result in a flatter omelette.
Nutrition
Serving: 1serving, Calories: 178kcal, Carbohydrates: 6g, Protein: 20.3g, Fat: 7.8g, Saturated Fat: 2.1g, Cholesterol: 415mg, Sodium: 329mg, Potassium: 125mg, Fiber: 0.2g, Sugar: 4.5g, Calcium: 49mg, Iron: 1mg