Easy Shrimp Egg Foo Young: Golden Crispy Chinese Patties
Shrimp Egg Foo Young: Crispy Golden Patties
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If you’re craving a restaurant-quality egg foo young at home, these Shrimp Egg Foo Young patties deliver a crispy, golden-brown delight that’s surprisingly easy to whip up. Perfect for dinner and loaded with bean sprouts, fresh shrimp, and green onions, plus a savory sauce that ties it all together.
Ingredients for Egg Foo Young
- 8 ounces fresh bean sprouts
- 1 cup chopped shrimp
- 4 large eggs
- 3 green onions, thinly sliced
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- Vegetable oil, for frying
- For the sauce:
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Dinner
Chinese
Servings: 4 servings | Prep Time: | Total Time:
How to Make Shrimp Egg Foo Young
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Prepare the Egg Mixture
In a large bowl, whisk the eggs until frothy. Add garlic powder, a pinch of salt and pepper, then stir in bean sprouts, chopped shrimp, and green onions until evenly combined.
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Cook the Patties
Heat a thin layer of vegetable oil in a non-stick skillet over medium heat. Pour about ⅓ cup of the egg mixture into the pan, shaping it into a round patty. Cook each side until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate and repeat.
Tip: Don’t overcrowd the pan—cook in batches for the crispiest edges.
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Make the Savory Sauce
In a small saucepan, combine chicken broth, soy sauce, oyster sauce, and sugar. Bring to a gentle simmer. Stir the cornstarch slurry (cornstarch + water) and whisk it into the sauce. Cook for 1–2 minutes until the sauce thickens.
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Serve and Enjoy
Plate the patties hot and spoon the glossy sauce over each one. Serve alongside steamed rice or stir-fried veggies for a complete meal.
Tips & Tricks
- Customize the filling: Add shredded carrots or diced bell peppers for extra crunch and color.
- Make it vegetarian: Swap shrimp for mushrooms and tofu for a meat-free twist.
- Meal prep: Patties reheat beautifully under a broiler—just add fresh sauce before serving.
Serve these Shrimp Egg Foo Young patties with steaming rice and savor every bite of this classic Chinese favorite egg foo young.
Shrimp Egg Foo Young
Ingredients
Method
- In a large bowl, whisk the eggs and season with garlic powder, salt, and pepper.
- Fold in bean sprouts, chopped shrimp, and green onions until evenly combined.
- Heat a thin layer of vegetable oil in a non-stick skillet over medium heat.
- Pour about 1/3 cup of the egg mixture into the skillet, shaping it into a patty. Cook until golden brown on both sides, about 3 minutes per side. Repeat with remaining mixture.
- In a small saucepan, combine chicken broth, soy sauce, oyster sauce, and sugar. Bring to a simmer.
- Stir cornstarch and water together, then whisk into the sauce. Cook until thickened, about 1 minute.
- Serve the patties hot, drizzled with the savory sauce.
Recipe inspiration from Allrecipes Shrimp Egg Foo Young
