Shrimp Eggs Foo Yung recipe

All Recipes Appetizers and Snacks Seafood Shrimp

Ingredients

6 eggs, well-beaten
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon cooking oil, divided, or as needed
2 cups bean sprouts
1 cup cooked shrimp, finely chopped
6 green onions, chopped
1 rib celery, thinly sliced
1 slice fresh ginger root, minced

Nutrition Info

189.7 calories
carbohydrate: 4.9 g
cholesterol: 341.4 mg
fat: 11.3 g
fiber: 1.5 g
protein: 17.7 g
saturatedFat: 3 g
servingSize: -
sodium: 776.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine eggs, salt, and pepper together in a bowl.

  2. Heat a few drops of oil in a skillet over medium-high heat. Add bean sprouts, shrimp, green onion, celery, and ginger, cook and stir until celery is translucent but still crisp, 3 to 4 minutes. Remove from heat, cool slightly, and stir into egg mixture.

  3. Heat remaining oil in skillet over medium heat. Pour 1/4 egg-shrimp mixture into skillet, tilt pan to spread mixture evenly. Cook until golden brown, 1 to 3 minutes per side. Repeat with remaining egg-shrimp mixture.

Recipe Yield

4 pancakes

Recipe Note

This dish can be made with meat instead of fish. Best served with soy sauce.

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