Skip to main content New this month
Get the Allrecipes magazine

Shrimp Egg Foo Young

Rated as 4.29 out of 5 Stars

"A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top."
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 239 cals
Original recipe yields 4 servings (8 patties)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Beat together the eggs, bean sprouts, green onions, shrimp, and garlic 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.
  2. Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

Footnotes

  • Cook's Note:
  • You can substitute cooked chicken or pork for the shrimp.

Nutrition Facts


Per Serving: 239 calories; 12.6 g fat; 15.7 g carbohydrates; 16.1 g protein; 252 mg cholesterol; 1318 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 39
  1. 42 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I worked for a Chinese family in their restaurant while I was a young adult and this comes close to their popular recipe. I used fresh bean sprouts instead of canned, and defrosted salad-size ...

Most helpful critical review

The patties had good flavor, but the sauce, with the addition of vinegar made it sour and ruined it. I ended up using a chicken gravy.

Most helpful
Most positive
Least positive
Newest

I worked for a Chinese family in their restaurant while I was a young adult and this comes close to their popular recipe. I used fresh bean sprouts instead of canned, and defrosted salad-size ...

The patties had good flavor, but the sauce, with the addition of vinegar made it sour and ruined it. I ended up using a chicken gravy.

This turned out really good, I was not real crazy about the sauce, so next time will make that different, but the Egg Foo Young it's self was awesome!

Impressive. Fast, thrifty & delicious. Read reviews & recommend 1/2 vinegar & sugar, double cornstarch, tbsp sesame oil in sauce. Family wanted me to get up & make more b4 the 1st servings wer...

This recipe is better than my local Chinese takeout. I did use diced chicken, beat 5 eggs instead of 4, added a whole can of drained LaChoy chinese vegetables along with the green onions and ga...

OMG! This was so quick to make and with my own version ( experimenting) it is to die for!! As a Baltimorean raised on this dish (Chinese carry-outs on every street corner)I am used to brown grav...

I had to use shredded cabbage because our store doesn't sell bean sprouts and added a fifth egg after reading the reviews. For the sauce, I had to add an extra tablespoon of soy sauce so it wou...

I was so scared and in the end this is one of the easiest recipes I've ever made, the family loved it, very delicious!! I even left out the shrimp. lol

My wife and I were pleasantly surprised to find one of our favorite foods in such an easy recipe. For our own taste, we will use less vinegar & sugar in the gravy next time. Thanks Karen, for...