Ingredients:

  • 1 cup Chicken Stock (low sodium)
  • 1 Tbsp Dark Soy Sauce
  • 1 tsp Oyster Sauce (optional)
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Granulated Sugar
  • 1 Tbsp Cornstarch
  • 2 Tbsp Cold Water (for slurry)
  • 8 Large Eggs
  • 6 oz Raw Pink Shrimp (Prawns), peeled, deveined, and roughly chopped
  • 1 cup Fresh Bean Sprouts, rinsed and patted dry
  • 4 stalks Spring Onion (Scallions), thinly sliced
  • 1/4 cup Canned Bamboo Shoots, drained and finely diced
  • 1/2 tsp Salt
  • 1/4 tsp White Pepper
  • 1/2 cup Vegetable or Peanut Oil (for shallow frying)

Instructions:

  1. For the Gravy: In a small bowl, whisk 1 Tbsp cornstarch and 2 Tbsp cold water to create a slurry. Set aside.
  2. In a saucepan, combine chicken stock, soy sauce, oyster sauce (if using), sesame oil, and sugar. Bring the mixture to a slow simmer over medium heat.
  3. Whisk in the cornstarch slurry and stir continuously until the gravy thickens and becomes glossy (about 1-2 minutes). Reduce heat to low and keep warm.
  4. For the Patties: Ensure all filling ingredients (shrimp, bean sprouts, spring onions, bamboo shoots) are prepped.
  5. In a large bowl, whisk the 8 eggs gently until just combined and slightly frothy (do not over-whisk).
  6. Gently fold in the chopped shrimp, bean sprouts, spring onions, bamboo shoots, salt, and white pepper. Mix minimally just until distributed.
  7. Heat 1/2 cup oil (about 1/4 inch deep) in a wok or frying pan over medium-high heat until shimmering.
  8. Spoon the egg mixture, using approximately 1/3 cup per patty, into the hot oil. Gently shape them into thick rounds with the back of the spoon. Cook 2-3 minutes per side until golden brown and the centre is set.
  9. Flip carefully and cook the second side for another 2-3 minutes. Remove the finished patties and drain briefly on paper towels.
  10. To Serve: Plate two warm Shrimp Egg Foo Young patties per serving and generously ladle 2-3 tablespoons of the hot gravy over the top. Serve immediately.