Shrimp Egg Foo Young is a classic Chinese dish that’s oozing with flavor and texture! Imagine tender shrimp, crunchy veggies, and fluffy eggs all melded in one delicious pancake ����. It’s perfect for a weekend brunch, dinner parties, or as a fancy way to use up leftover shrimp. You’ll love it because it’s easy to make, versatile, and oh so satisfying! ����
Trust me when I say, this scrumptious treat is worth every minute spent in the kitchen. With just 15 minutes prep time, 15 minutes cook time, we’re looking at a total creation time of just 30 minutes! And the yield? A generous 4 servings for you and your loved ones.
Let’s not forget about the mouth-watering finale. A savory gravy topping that’s the perfect companion for our Shrimp Egg Foo Young. Sounds divine, right? Brace yourselves foodies, we are about to dive into the specifics!
Ingredients & Equipment You’ll Need
- 6 eggs
- 1 cup of cooked shrimp
- 1 cup of mixed veggies
- 1/2 cup of diced onions
- Salt and pepper to taste
- 2 cups chicken broth (for gravy)
- 2 tablespoons cornstarch (for gravy)
Equipment:
- Frying pan
- Mixer
- Bowl
Okay, so each ingredient has a role to play. The eggs and shrimp form the essence of the dish ��������, while the mixed veggies add that necessary crunch. The onions unleash a burst of flavor that takes the dish from okay to ‘oh yay!’ And the chicken broth and cornstarch combo? That’s your ticket to a glorious gravy.
How To Make Shrimp Egg Foo Young
1. Beat the eggs in a bowl. Add the cooked shrimp, mixed veggies, and diced onions. Mix well.
2. Preheat the frying pan, add a bit of oil. Using a ladle, pour the egg mix into the pan, forming a pancake. Cook each side until golden brown. Repeat with remaining mix.
3. For the gravy, mix broth and cornstarch in a saucepan. Simmer until it thickens.
4. Pour over your Shrimp Egg Foo Young pancakes and voil��! Bon App��tit ������� !
Tips For The Best Results
- The heat should be just medium. Too high and the pancakes will burn; too low and they will be too soft.
- Don’t overcrowd the pan. Leave space between pancakes to flip them easily.
Storage Tips
- Store leftovers in the fridge. Consume within 3 days.
- Gravy should be stored separately.
Frequently Asked Questions
Q: Can I substitute shrimp with chicken?
A: Absolutely! Shrimp can be replaced with chicken. Just make sure the chicken is cooked beforehand.
Q: I don’t have a mixer, can I still make this dish?
A: You sure can. You can whisk the eggs with a fork, it will just require a little more effort.
Q: Can I freeze Shrimp Egg Foo Young?
A: Yes, you can freeze it without the gravy. Just reheat it in your oven or on the stove.
Q: Can I use different veggies?
A: Feel free to swap the veggies as per your preference.
Q: I am on a low carbohydrate diet, can I make this without cornstarch?
A: Yes, you can skip the gravy or use a low-carb thickener like xanthan gum.
Nutritional Facts of Shrimp Egg Foo Young
Per serving:
– Calories: 398
– Protein: 23g
– Total fat: 30g
– Carbohydrates: 5g
– Sodium: 267mg
Shrimp Egg Foo Young makes a yummy and enjoyable meal. Great for those ‘treat yourself’ moments, or when you want to show off your culinary skills. Serve this with some fried rice or even just on its own, and you’ve got a winning dish. Enjoy cooking foodies, “Keep calm, and wok on!” ����
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