Shrimp Egg Foo Yung Recipe

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Shrimp Egg Foo Yung

Andrea Olson


These are really great! Even my 6 year old loves them!

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4 to 6


3/4 lb
small/bay shrimp, cooked
4 oz
bean sprouts, fresh
stalk of celery, thinly sliced
1 can(s)
water chestnuts, diced
small yellow onion, diced
green onions, cut into 1/8 in. pieces
1/4 c
baby peas
1 1/2 tsp
fish sauce or soy sauce, low sodium
2 oz
extra virgin olive oil and sesame oil, (1 oz. ea.)


2 pkg
of knor's beef gravy mix
2 c
cold water
1 Tbsp
oyster sauce
1 1/2 tsp
soy sauce, low sodium

Directions Step-By-Step

Stir-fry the bean sprouts, celery, and water chestnuts. Set aside to cool.
Make the sauce by combining the gravy mix packets, water, oyster sauce and soy sauce. Mix with a wire whisk. Heat on medium high until bubbly, then reduce to warm and let thicken, stirring often.
Beat the eggs in a large bowl, and mix in the shrimp, stir-fried vegetables, remaining vegetables and fish sauce.
Heat the wok to medium, add blended oil to the wok. Using a small ladle, place the ingredients in the center of the wok and flatten the mixture out. Cook until solid and then fold in half. Continue cooking until done, turning over once.

NOTE: If you don't have a wok, you can use a small 6 in. egg pan or an 8 in. saute/omlette pan. I also use cooking spray instead of the oil in the wok.
To serve, add the sauce on top.

About this Recipe

Course/Dish: Fish, Seafood
Regional Style: Asian
Other Tag: Healthy