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Shrimp Eggs Foo Yung

Joan Wagner Teller

"This dish can be made with meat instead of fish. Best served with soy sauce."
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15 m servings 190 cals
Original recipe yields 4 servings (4 pancakes)

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  • Prep

  • Cook

  • Ready In

  1. Combine eggs, salt, and pepper together in a bowl.
  2. Heat a few drops of oil in a skillet over medium-high heat. Add bean sprouts, shrimp, green onion, celery, and ginger; cook and stir until celery is translucent but still crisp, 3 to 4 minutes. Remove from heat, cool slightly, and stir into egg mixture.
  3. Heat remaining oil in skillet over medium heat. Pour 1/4 egg-shrimp mixture into skillet; tilt pan to spread mixture evenly. Cook until golden brown, 1 to 3 minutes per side. Repeat with remaining egg-shrimp mixture.


  • Cook's Note:
  • Substitute any other type of cooked fish or meat for the shrimp, if desired.

Nutrition Facts

Per Serving: 190 calories; 11.3 g fat; 4.9 g carbohydrates; 17.7 g protein; 341 mg cholesterol; 777 mg sodium. Full nutrition

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One of my top 5 favorite dishes to make. It combines my top two ingredients - shrimp and eggs. I also like that you can be versatile with this dish and add other vegetables such as cabbage and c...