Shrimp Egg Foo Young Recipe

Shrimp Egg Foo Young is a golden, crispy-edged Cantonese-style omelet brimming with juicy shrimp, fresh chives, and crunchy bean sprouts—all smothered in a rich, savory brown gravy. This classic Chinese takeout favorite is unbelievably good when made at home: deeply flavorful, comforting, and ready in just 25 minutes. With a few simple ingredients and easy techniques, you’ll have a hot, satisfying meal that hits all the right notes—crispy, saucy, and full of umami.

Shrimp Egg Foo Young Recipe

Serves: 4 to 6
Prep time: 10 minutes
Cook time: 15 minutes

For the egg mixture:
8 eggs, whisked
1/4 teaspoon salt
2 cups chives, sliced into 1-inch pieces
2 cups bean sprouts
2 cups small shrimp, deveined
1 tablespoon cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)
4 tablespoons extra light olive oil or other high-smoking-point cooking oil, separated

For the gravy:
1 cup chicken stock
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)

Shrimp Egg Foo Young Instructions

1. Prepare the egg mixture:

• In a large bowl, crack the eggs and whisk well.
• Add salt and the cornstarch slurry. Whisk until smooth.
• Stir in chives, bean sprouts, and shrimp. (Optional: You can also add chopped char siu or diced ham for extra flavor.)

2. Cook the omelets:

• Heat 1 tablespoon of oil in a seasoned wok or non-stick pan over high heat. Reduce to medium-low once the pan is hot.
• Add a ladleful of the egg mixture and cook until golden brown, about 2 minutes per side.
• Repeat with remaining mixture, adding more oil as needed between batches.

3. Make the gravy:

• In a small saucepan over medium heat, combine chicken stock, soy sauce, oyster sauce, and sesame oil. Bring to a simmer.
• Stir in the cornstarch slurry and continue cooking until thickened, about 1 minute.

4. Serve:

• Transfer the cooked egg foo young patties to a serving plate.
• Spoon the gravy over the top and serve hot with steamed rice.

Tips & notes

• Oil matters: Use a high-smoking-point oil like extra light olive oil or avocado oil to get a nice sear without burning the eggs.
• Add-ins: Char siu, ham, or mushrooms can be added to customize the filling.
• Gravy thickness: Adjust the cornstarch slurry to make the sauce thicker or thinner based on your preference.
• Make ahead: You can cook the patties in advance and reheat them in a hot pan or oven before serving with fresh gravy.