Pork and Shrimp Egg Foo Young

5 from 1 vote

Pork and shrimp egg foo young is a classic Chinese-style omelette made with eggs, juicy shrimp, savory pork, and vegetables, pan-fried until golden and topped with a rich brown gravy. This easy egg foo young recipe is a popular Chinese takeout dish that you can easily recreate at home.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Chinese, Indonesian

Servings: portions

Calories: 330kcal

Author: Claudia

Ingredients

Egg Foo Young

3 eggs
100 gr cabbage minced coarsely
75 gr carrot julienne cut
125 gr pork in slices or ground
75 gr shrimps peeled and chopped coarsely
35 gr tapioca flour
28 gr flour
1/2 tbsp mashed garlic
1 tsp salt
1/2 tsp mushroom powder
1/2 tsp pepper
1 leeks chopped finely

Sauce

38 gr tomato sauce
25 gr chili sauce optional
1/2 tsp salt
1 tbsp sugar
100 cc water
1/2 tbsp cornstarch + 1 tbsp water
Some green peas optional

Instructions

Crack the eggs into a large mixing bowl and beat lightly with a fork. Add the pork, shrimp, garlic, and flour into the egg batter.
Mix the vegetables into the batter using a fork or spatula until evenly combined.Heat oil in a wok or deep pan over medium-high heat. To check if the oil is ready, dip a bamboo chopstick into the oil—if bubbles form around it, the oil is hot enough.
Carefully pour 1–2 ladles of the egg foo young mixture into the hot oil. Let it set for a moment before gently flipping it over.
Fry until both sides are golden brown and crispy. Remove from the oil and drain on a cooling rack or paper towels.
In a bowl, combine the tomato sauce, chili sauce, salt, and sugar.Add 100–200 ml water and mix well. Pour the mixture into a pan and cook over low heat until gently simmering.
In a small bowl, mix the cornstarch with water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring, and cook until the gravy thickens.
Place the crispy pork and shrimp egg foo young on a serving plate. Drizzle generously with the warm tomato gravy and garnish with chopped scallions or parsley. Serve immediately.

Video

Notes

Fry in smaller portions – Dividing the batter into smaller egg foo young patties makes them easier to fry evenly and store if you plan to keep leftovers for the next day.
Avoid storing raw batter – Do not refrigerate the unfried batter, as the vegetables will release water and affect the texture. It’s best to fry the omelettes first, then store them.
Control the texture when serving – For a crispier bite, keep the omelette and gravy separate and drizzle the sauce just before serving. If you prefer a softer texture, spoon the gravy generously over the omelette and let it soak.
Customize the gravy – Add green peas to the sauce for extra texture and a touch of sweetness.
Swap the protein easily – Pork can be replaced with chicken or minced beef. For shrimp egg foo young, simply omit the meat and use shrimp only.

Nutrition