Shrimp Egg Foo Yung Recipe

Shrimp Egg Foo Yung is a yummy appetizer. Shrimp Egg Foo Yung gets its taste from Shrimp mixed with crab meat and eggs. Seafood lovers just adore this Shrimp Egg Foo Yung recipe.


MethodMain Ingredient


 Green beans1⁄4 Pound
 Salad oil1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), minced
 Raw deveined shrimp1⁄4 Pound, flaked
 Foo yung sauce To Taste
 Carrot1 , shredded
 Salt1 Teaspoon
 Pepper white1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1100 Calories from Fat 775

% Daily Value*

Total Fat 87 g133.8%

Saturated Fat 11.9 g59.6%

Trans Fat 1 g

Cholesterol 1448.9 mg

Sodium 2567.5 mg107%

Total Carbohydrates 19 g6.3%

Dietary Fiber 6.1 g24.6%

Sugars 7 g

Protein 64 g127.8%

Vitamin A 233% Vitamin C 9%

Calcium 28.3% Iron 33.1%

*Based on a 2000 Calorie diet


Remove ends and strings from green beans.
Cut crosswise in 1/8 inch-thick diagonal slices.
Heat a wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add garlic.
Stir once, then add shrimp and stir-fry for 1 minute.
Add beans and carrot, reduce heat to medium, and stir-fry until vegetables are crisp-tender (about 2 minutes).
Remove from pan and cool.
Prepare foo yung sauce.
Beat eggs with salt and pepper, then stir in cooled shrimp-vegetable mixture.
Heat 2 more tablespoons oil in pan over medium-high heat.
When oil is hot, measure 1/4 cup of egg mixture for each patty, cook like pancakes, and make 3 or 4 at a time.
When egg is set, turn to cook other side.
Fry until golden.
Remove to a heated serving platter and keep warm.
Repeat until all patties have been cooked, adding more oil as needed.
Pour hot foo yung sauce over patties and serve at once.