Real Recipes From Real Home Cooks ®

shrimp foo yoong

Recipe by
Elaine Douglas
Vancouver, BC

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.

yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Stir-Fry

Ingredients For shrimp foo yoong

  • 3/4 to 1 c
    cooked shrimp,
  • 5 lg
    eggs, beaten
  • 1 sm
    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
    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.