A bright, sunny morning is no match for the savory aroma wafting through your kitchen as you prepare a beautiful plate of shrimp egg foo young. This delicious dish brings together tender eggs, crunchy vegetables, and plump shrimp in a delightful pancake-like form. In just 30 minutes, you can have a restaurant-quality meal ready at home, making it perfect for a quick lunch or a satisfying dinner.
This recipe is ideal for anyone who loves Asian cuisine and wants to whip up something special without spending too much time in the kitchen. It’s a versatile dish that can be made on a busy weeknight or served at a weekend brunch. To make ahead, simply prepare the egg mixture, store it in the fridge, and cook when ready to serve.
Why You’ll Love This Recipe
- Quick cook time lets you enjoy this meal in under 30 minutes.
- Savory shrimp paired with fresh vegetables creates a balanced flavor.
- Crispy edges contrast beautifully with the soft egg center.
- Customizable with your favorite veggies for a personal touch.
What You’ll Need
This dish requires a few simple ingredients to create a mouthwatering meal.
For the Egg Mixture
- 8 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
For the Fillings
- 1 cup cooked shrimp, chopped
- 1/2 cup bean sprouts
- 1/4 cup green onions, sliced
- 1/4 cup bell peppers, diced
For Frying
- Oil for frying
Shrimp can be replaced with cooked chicken or tofu.
Substitutions & Swaps
- Soy sauce can be swapped for tamari for a gluten-free option.
- Cornstarch works well with arrowroot powder.
- Any chopped vegetables can be substituted as preferred.
How to Make It
Let’s dive into making this delicious dish!
1. Whisk Together
In a mixing bowl, whisk together the eggs, soy sauce, cornstarch, salt, and pepper until well combined.
2. Fold in Fillings
Fold in the chopped shrimp, bean sprouts, green onions, and bell peppers.
3. Heat Oil
Heat oil in a non-stick skillet over medium heat.
4. Pour Mixture
Pour a ladleful of the egg mixture into the skillet, forming a pancake.
5. Cook Until Brown
Cook for 2-3 minutes on each side or until golden brown.
6. Repeat Cooking
Remove from the skillet and repeat with the remaining mixture.
7. Serve With Dipping Sauce
Serve hot with extra soy sauce for dipping.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, frying affects texture.
Reheat: Microwave for 1-2 minutes or until heated through.
Tips for Best Results
- Ensure the skillet is hot enough to achieve crispy edges.
- Use a non-stick skillet to prevent sticking during frying.
- Adjust the soy sauce to taste, especially if using low sodium.
Serving Suggestions
- Pair with steamed rice and a side salad for a complete meal.
- Serve with additional soy sauce and chili oil for extra flavor.
- Enjoy as a light lunch alongside fresh fruit or vegetable sticks.
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