Shrimp Egg Foo Young
Total TimePrep: 25 min. Cook: 5 min./batch
Makes8 patties (1 cup sauce)
It came out very good. I followed the recipe except I added some sazon seasoning to marinade the shrimp as well as substituted sesame oil instead of canola oil to fry the egg mixture. I also used whole eggs. I will definitely make this recipe again!
how can this be baked?
Impressive! Much better than I anticipated. I made as directed with the exception of adding a bit more shrimp
Egg Foo Yung is a recipe from my childhood, and although it was usually something my parents ordered when we went to a Chinese restaurant, it's been years--maybe decades--since I've seen it on a menu. It used to be available in supermarkets as a meal kit--a can of veggies, a can of sauce, and add your own eggs. I tried this sauce, and it seems to be pretty much what I remember--the oyster sauce really fills in with some flavor. Next time I might try a dash of toasted sesame oil. I might also add some chili paste with garlic to the veggie/egg mixture for a little pop to this fairly bland dish. Although bean sprouts are a traditional component, they are quite perishable, and I think this is a terrific fast supper recipe that can use up whatever veggies are in the fridge or pantry. Thanks for reminding me of this food memory that brings family dinners back in focus.