Developed from Cantonese classic Egg Foo Young with leftover char siu, this shrimp egg foo young (鲜虾芙蓉蛋)is a basic, quick and comprehensive dish.

shrimp egg foo young | chinasichuanfood.com

Egg foo young is also known as Chinese omelet. But it is not 100% right because more actually, it is Cantonese omelet. Comes to egg omelet, people in other provinces love to add less ingredients, usually single ingredient like green onion omelet or fresh pepper omelet (青椒煎蛋). While the later type is not served with a gravy.

In terms of the name, in other provinces except Guangdong and Hong Kong, Foo Young egg (not egg Foo Young) is meaning basic Chinese steamed egg (蒸芙蓉蛋). We call it ingredient name +煎蛋. The ideas of mixing protein and vegetable in beaten egg is a really a great idea. And in my homemade versions, I use less oil to pan-frying the omelet. If you want a restaurant style, you can deep-fry them.

shrimp egg foo young | chinasichuanfood.com

Ingredients for 3 portions

  • 6 large eggs, room temperature recommended
  • 2 fresh shiitake mushrooms
  • 1 small bunch of bean sprouts (around 100g, root removed)
  • 1 cup shrimp, shelled and deveined+ a pinch of salt and pepper for marinating
  • 2 green onions
  • 1/4 teaspoon Chinese five spice powder or white pepper powder
  • Oil for pan-frying or deep-frying

Ingredients for gravy

  • 1/2 cup chicken broth
  • 2 teaspoons light soy sauce
  • 2 teaspoons corn starch
  • 1 teaspoon sesame oil

Instructions

1.Cut the shrimp into finger size pieces and then marinate with a small pinch of salt and pepper.

shrimp egg foo young | chinasichuanfood.com

2.Slice the mushrooms firstly and then shred into thin shreds. Cut bean sprouts into 6-8cm sections and green onion into 4 cm long sections.

shrimp egg foo young | chinasichuanfood.com

3.Beaten all the eggs and add mushroom, bean sprouts, green onion, five spice powder, salt and shrimp together.

shrimp egg foo young | chinasichuanfood.com

4. In a small bowl, mix all the gravy ingredients and simmer for 5 minutes over slow fire.

shrimp egg foo young | chinasichuanfood.com

5. Heat around 3 tablespoons of oil on a smaller frying pan (the one I am using is 18cm in diameter) and then pour in 1/3 of the mixture and fry for 4-5 minutes over medium slow fire. Turn over and fry the other side for 2-3 minutes and then transfer out. Repeat to finish the remaining 2 portions.

6. Serve with the gravy and drizzle before enjoying.

shrimp egg foo young | chinasichuanfood.com

Shrimp Egg Foo Young

Savory and comforting fresh shrimp egg foo young, developed from basic Cantonese egg foo young.
4.75 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Keyword: egg, Foo Young
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Calories: 221kcal
Author: Elaine

Ingredients

  • 6 large eggs , room temperature recommended
  • 2 fresh shitake mushrooms
  • 1 small bunch of bean sprouts , around 100g, root removed
  • 1 cup shrimp , shelled and deveined+ a pinch of salt and pepper for marinating
  • 2 green onions
  • 1/4 tsp. Chinese five spice powder , or white pepper powder
  • Oil for pan-frying or deep-frying

Gravy

  • 1/2 cup chicken broth
  • 2 tsp. light soy sauce
  • 2 tsp. corn starch
  • 1 tsp. sesame oil

Instructions

  • Cut the shrimp into finger size pieces and then marinate with a small pinch of salt and pepper.
  • Slice the mushrooms firstly and then shred into thin shreds. Cut bean sprouts into 6-8cm sections.
  • Beaten all the eggs and add mushroom, bean sprouts, green onion, five spice powder, salt and shrimp together.
  • In a small bowl, mix all the gravy ingredients and simmer for 5 minutes over slow fire.
  • Heat around 3 tablespoons of oil on a smaller frying pan (the one I am using is 18cm in diameter) and then pour in 1/3 of the mixture and fry for 4-5 minutes over medium slow fire. Turn over and fry the other side for 2-3 minutes and then transfer out. Repeat to finish the remaining 2 portions.
  • Serve with the gravy and drizzle before enjoying.

Nutrition

Calories: 221kcal | Carbohydrates: 4g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 479mg | Sodium: 801mg | Potassium: 203mg | Vitamin A: 575IU | Vitamin C: 5.5mg | Calcium: 118mg | Iron: 3mg

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13 Comments

    1. Hi Nicole,
      If you plan to use a large pan like 12″, I still recommend frying them with small batches just like what I did in this post. Because it is quite hard to keep an even heat over such a big pan.

  1. I made these tonight! Love this recipe, although I spiced up the gravey a bit with onion powder and six pepper seasoning blend. I will be making this again. Better than take out!

  2. 5 stars
    HI Elaine Can you tell me how to make yellow sauce typically used with War Sui Gui a pressed chicken dish. Thanks

    1. Hi Linda,
      I would love to help but honestly I am not familiar with the dish War Sui Gui. So I am quite sorry that I cannot provide useful information.

  3. Hi Elaine,

    Not looking to correct your English, but I’m sure that you meant “shelled” shrimp. Unshelled would mean leaving the shell on.
    Love all your recipes. Authentic and geared for the home cook.

  4. 4 stars
    The Foo young egg was lovely but my wife wasn’t convinced about the gravy. Neither of us had had it with a gravy before and didn’t think it went well with the egg.

    Thanks for posting, I will certainly cook it again.