Shrimp Foo Yoong

Elaine Douglas


Another recipe from my Cantonese cooking course. You could substitute 1/4 of a small head of lettuce sliced thin for the bean sprouts.
Other variations are crab meat, BBQ Chinese pork (slivered into strips), and green peas (cooked and cooled).
If you don't have a wok, a big frying pan will do as well.
See my Almond Guy Ding and Chow Mein recipes to serve with the Foo Young.


☆☆☆☆☆ 0 votes

5 Min
15 Min


  • 3/4 to 1 c
    cooked shrimp,
  • 5 large
    eggs, beaten
  • 1 small
    onion, sliced thin
  • 1 1/2 c
    bean sprouts, fresh
  • 1 tsp
  • up to 1/4 c

  • 1/2 c
    chicken or beef stock
  • few dash(es)
    dark soy
  • ·
    corn starch to thicken
  • ·
    green onion to garnish

How to Make Shrimp Foo Yoong


  1. In a pot with a handle, beat the eggs. Add cream and a small amount of salt. Add the cooked shrimp.
  2. Have wok not too high (300 degrees F). put 2 Tablespoons of oil in wok. Cook the onions. Add the bean sprouts and stir fry.
  3. Put into the pot with the eggs and stir well.
    Put 2 Tablespoons of oil in the wok and heat. Pour 1/4 of the mix into the wok. When the egg is partly cooked pour back in the pot.
  4. When each patty is poured, put a bit of the cooked egg in the centre.
    When the bottom is browned, turn over. When cooked put on a hot platter.
  5. If you want a sauce, combine the sauce ingredients in a small pot and cook until cornstarch is cooked and the sauce is the thickness you wish. If too thick, add more stock.

Printable Recipe Card

About Shrimp Foo Yoong

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Chinese

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