Skip to main content New this month
Get the Allrecipes magazine

Shrimp Eggs Foo Yung

Rated as 5 out of 5 Stars

"This dish can be made with meat instead of fish. Best served with soy sauce."
Added to shopping list. Go to shopping list.

Ingredients

15 m servings 190 cals
Original recipe yields 4 servings (4 pancakes)

Directions

{{model.addEditText}} Print
  • 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.

Footnotes

  • 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

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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...