DirectionsStep1Combine the chopped shrimp with 1⁄8 teaspoon salt, 1⁄4 teaspoon sugar, and 1⁄2 teaspoon cornstarch. Set aside.Step2In a medium pot or saucepan, heat 2 tablespoons of oil over medium heat. Whisk in 2 tablespoons of all-purpose flour to make a roux, along with the turmeric and paprika. Cook for 15-20 seconds.Step3Add the minced garlic and onion. Whisk for another 30 seconds. Whisk in the 3 cups (700ml) of the low-sodium chicken stock.Step4Bring the mixture to a simmer, and add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper. The gravy should be slightly thickened from the roux.Step5Dissolve the 3 tablespoons of cornstarch in the remaining 1⁄4 cup (60ml) of chicken stock to make a slurry. Slowly stir in two-thirds of the mixture. Let cook for 30 seconds, until the gravy is thick enough to …Step6In a wok or deep pot, preheat 6 cups of frying oil to 335-350°F (170-175°C). Use a digital read or candy thermometer to check the temperature––too high a temperature will result in burned Egg Foo Young patties, a…Step7Now for the batter. Place the velveted shrimp into a mixing bowl with the diced onions, bean sprouts, eggs, sesame oil, scallions, and the remaining 1 teaspoon of cornstarch. Do not add any salt or seasonings to this …Step8Use a large soup ladle or hoak (a Chinese ladle that’s often used together with a Chinese spatula) to fold the mixture together until just combined. The eggs should look like they are slightly beaten and only just …Step9This recipe makes 6 patties. Using your ladle, carefully drop 2-3 separate scoops (about 3⁄4 cup) of the mixture into the wok for the first batch (depending on how many you can fit in your wok). The correct techni…Step10Let the patties fry for about 2 minutes, making sure the oil stays at 335-350°F (170-175°C). To speed up the cooking time, you can also use your wok spatula to gently spoon some hot oil on top of the uncooke…Step11After another 1-2 minutes, scoop out each patty with a wire strainer or Chinese spider, giving it a few gentle taps to remove excess oil. Place each patty on a wire rack over a sheet pan to drain. Repeat until all of your …Step12Transfer the egg foo young patties from the cooling rack to a serving plate. (Ideally these are served individually, rather than on a big family-style platter, but either works so long as you dig in right away!) Pour some of th…IngredientsIngredients10 ouncesDeveined Shrimp (peeled, medium to large size; roughly chopped)0.12 teaspoonSalt¼ teaspoonSugar1 ½ teaspoonsCornstarch (divided)6 cupsNeutral Oil (for frying, such as canola or peanut oil)1 Medium Onion (diced)2 cupsMung Bean Sprouts6 Large Eggs¾ teaspoonSesame Oil1 Scallion (chopped)2 tablespoonsNeutral Oil2 tablespoonsAll-Purpose Flour½ teaspoonTurmeric½ teaspoonPaprika1 cloveGarlic (minced)1 teaspoonRed Onion (or shallot, minced)3 ¼ cupsLow-Sodium Chicken Stock (divided)2 tablespoonsOyster Sauce2 teaspoonsLight Soy Sauce½ teaspoonDark Soy Sauce¼ teaspoonWhite Pepper3 tablespoonsCornstarchSee moreNutritionalNutritional446 Calories30 gTotal Fat335 mgCholesterol20 gCarbohydrate986 mgSodium25 gProteinFrom thewoksoflife.comRecipeDirectionsIngredientsNutritionalExplore furtherThe BEST SHRIMP EGG FOO YOUNG Chinese Takeout …youtube.comWorld's Best And Easiest Egg Foo Young / Gravy Recipe - …youtube.comShrimp Egg Foo Young Recipe: How to Make It - Taste Of …tasteofhome.comEasy Egg Foo Young and Gravy Recipe - CopyKat Recipescopykat.comShrimp Egg Foo Young - Allrecipesallrecipes.comRecommended to you based on what's popular • Feedback
Scrambled Eggs and Shrimp
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