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Shrimp Egg Foo Yung Recipe
|Green beans||1⁄4 Pound|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Raw deveined shrimp||1⁄4 Pound, flaked|
|Foo yung sauce||To Taste|
|Carrot||1 , shredded|
|Pepper white||1⁄4 Teaspoon|
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
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.