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Shrimp Foo Yung


  • 5 eggs
  • 1 c. shrimp chopped
  • 1 c. onion shredded
  • 1/4 c. water chestnuts chopped
  • 1/2 c. chopped bamboo shoots
  • 1/4-1/2 c. bean sprouts canned, drained and rinsed
  • 1/2 c. fresh mushrooms chopped
  • 2 Tbsp. soy sauce
  • oil for cooking
  • green onions finely chopped for garnish
  • Foo Yung Sauce
  • 2 Tbsp. cornstarch
  • 2 Tbsp. soy saucew
  • 1 can beef broth
  • 1/2 tsp. sugar


  1. Beat eggs with a whisk until thick. Add shrimp, lions, chestnuts, bean sprouts, mushrooms and soy sauce and continue beating.
  2. Heat small amount of oil in a heavy shallow pan. Carefully ladle shrimp mixture into pan. Make these the size of a medium pancake. Cook until brown and then turn using a spatula. If they crack, spoon about 1-2 tablespoon of the egg mixture on top of the crack and it will cook and cover up the crack.  These will resemble an omelet. Serve with sauce and sprinkle with finely chopped green onions.
  3. For Sauce: Mix ingredients and cook until slightly thickened, stirring constantly. This will turn dark the longer it cooks and may take about about 10-15 minutes. (I would start the sauce before making the Shrimp Foo Yung.)
  4. Serves 6.