INGREDIENTS

For the Egg Foo Young Patties:

4 cups neutral oil 

To velvet the shrimp: 

12 ounces peeled, deveined shrimp (medium to large size; roughly chopped)

1/8 teaspoon salt

1/4 teaspoon sugar

1/2 teaspoon cornstarch

For the rest of the patties:

1 medium onion, diced 1/4”

1 scallion, chopped

2 cups mung bean sprouts

1/4 teaspoon sesame oil

1 tsp cornstarch

6 large eggs (do not mix in ahead of time)

For the Gravy:

2 tablespoons neutral oil

2 tablespoons all-purpose flour

1/2 teaspoon turmeric

1/2 teaspoon paprika

1 clove garlic, minced

1 teaspoon shallot, minced

3 1/4 cups low-sodium chicken stock, divided, saving 1/4 cup for the cornstarch slurry

2 tablespoons oyster sauce 

2 teaspoons light soy sauce

1/2 teaspoon dark soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon white pepper

For the cornstarch slurry:

3 tablespoons cornstarch

1/4 cup of the chicken stock

INSTRUCTIONS

Velvet the Shrimp:

Combine the chopped shrimp with salt, sugar, and cornstarch. Set aside.

Make the Egg Foo Young Gravy:

In a large wok, heat 2 tablespoons of oil over medium heat. Whisk in 2 tablespoons of all-purpose flour to make a roux, along with the turmeric and paprika. Cook for 15-20 seconds.

Add the minced garlic and onion. Whisk for another 30 seconds. Whisk in the 3 cups of the chicken stock.

Bring the mixture to a simmer, and add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper. The gravy should be slightly thickened from the roux.

Dissolve the 3 tablespoons of cornstarch in the remaining ¼ cup of chicken stock to make a slurry. Slowly stir in two-thirds of the mixture.

Cook for 30 seconds, until the gravy is thick enough to coat the back of a spoon. Add more of the cornstarch slurry if needed. Cover and set aside.

Make the Egg Foo Young batter:

In a wok, preheat 4 cups of frying oil over medium-high heat to 350°F. 

Place the velveted shrimp into a mixing bowl with the diced onions, scallions, bean sprouts, sesame oil, cornstarch, and eggs. 

Use a ladle to fold the mixture together until just combined. The eggs should look slightly beaten and only just mixed with the rest of the ingredients. 

Cook the Egg Foo Young Omelets:

Using your ladle, carefully drop about ¾ cup of the mixture into the wok for each patty - about two to three per batch. Tilt your ladle close to the oil, and slowly pour the mixture, starting from the edge where the oil meets the wok.

Let the patties fry for about 2 minutes, keeping the oil at 335-350°F. Turn each patty over and cook for another 1-2 minutes.

Scoop out each patty with a spider strainer, giving it a few gentle taps to remove excess oil. Place each patty on a wire rack over a sheet pan to drain. Keep warm in a heated oven (about 200ºF). 

Serve with gravy and enjoy!

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This recipe is from The Woks of Life. Usually, I rewrite recipes or adjust them somewhat, but this one was perfect from the beginning.

Find the original here at: https://thewoksoflife.com/shrimp-egg-foo-young/#recipe