Shrimp Egg Foo Young with Light Soy Gravy
This recipe focuses on a light gravy that complements the shrimp and egg mixture without making the dish heavy. It is a simple Asian-inspired comfort dish.
Equipment
- Skillet or frying pan
- small saucepan
Ingredients
For the Egg Foo Young
- 1.5 cups cooked shrimp chopped
- 4 eggs
- 0.5 cup bean sprouts
- 1 green onions chopped
- 1 pinch salt and pepper to taste
For the Light Gravy
- 1.5 cups chicken broth
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- as needed cornstarch slurry for thickening
Instructions
- Beat the eggs in a bowl. Mix in the chopped shrimp, bean sprouts, and green onions. Season with salt and pepper.
- Lightly oil a pan over medium heat. Pour the egg mixture into the pan to form patties. Cook until the patties are set and golden brown on both sides.
- While the patties cook, prepare the gravy. In a small saucepan, combine the chicken broth, light soy sauce, and sesame oil. Bring this mixture to a simmer.
- Thicken the simmering liquid by slowly whisking in the cornstarch slurry until the gravy reaches your desired consistency.
- Place the cooked Egg Foo Young patties on a plate and spoon the light soy gravy over them before serving.
Notes
I enjoyed keeping the gravy light in this version; it allows the flavor of the shrimp and eggs to come forward without the dish feeling heavy.
By Grace Williams, Contributor at Recipes by Betty.