Shrimp Egg Foo Young Recipe

A number of dishes have international interpretations across the globe, and omelets are undoubtedly in this category. Whether you like them crispy, thick and fluffy, creamy, or quintessentially French, there is a rendition for you. Recipe developer Ting Dalton shares a shrimp egg foo young recipe that will very likely become a household favorite. "What is key here is unlike western omelets that are light, fluffy with soft centers, egg foo young is cooked right through, and more pancake like," she explains. 

If this dish sounds familiar, you've probably seen it at a local Chinese restaurant. In fact, Dalton notes, "Egg foo young was perhaps one of the most popular dishes my father used to make in his Chinese takeout." Aside from being a comforting dish to order on the go, Dalton's memories of her father's egg foo young extend further: "At home it was a quick, filling meal he would whip us up as kids." Indeed, with a short prep and cook time, you can have a satisfying and highly customizable dinner ready with very little effort.

For two servings, you'll need six eggs to make up the bulk of the omelet. Next, load up on protein with 1 cup of raw shrimp, though Dalton suggests experimenting with either Chinese barbecue pork or chicken. For the filling you'll need two chopped green onions, ¼ cup of roughly chopped bean sprouts, ½ teaspoon of salt, 1 teaspoon of light soy sauce, and ¼ teaspoon of sesame oil. Dalton also recommends adding ¼ teaspoon of cornstarch to help thicken the egg mixture so that it retains its shape. Finally, you'll need 2 tablespoons of vegetable oil to fry up the shrimp egg foo young. Set aside some extra green onions and light soy sauce for garnish.

Dalton includes a number of components in this dish, but says, "The best thing about it is you can literally throw in any ingredients you have to hand." Let your creativity flow but be sure not to skip the soy sauce, green onions, and bean sprouts. 

Set out a large bowl and crack the eggs into it. Whisk them properly, then mix in the shrimp, chopped green onions and bean sprouts, salt, soy sauce, sesame oil, and cornstarch until everything is distributed.

Now set a wok or deep skillet on the stovetop and turn the burner to high heat. Pour in the vegetable oil and allow it to coat the entire surface of the pan as it heats up. Dalton explains that "the key to getting this egg foo young cooked right is to have very hot oil in the wok." That being said, once the oil begins to smoke, it's time to pour in the egg mixture. Let it puff up and bubble then reduce the heat and cook the omelet for about two minutes until it begins to turn a golden color. 

Once one side is cooked, flip the omelet over and cook the other side for another 2 minutes or so, until it starts to lightly brown. Slide the omelet onto a cutting board or plate and cut it in half. Alternatively, Dalton likes to serve it with one half folded over the other along with a heap of boiled white rice.

Top the shrimp egg foo young with a drizzle of soy sauce and some extra chopped green onions for garnish. Dalton's go-to condiment for added spice is chili sauce. She explains that the dish is often served covered with gravy in Western style recipes but she prefers a lighter touch.