Ingredients for Shrimp And Crab Egg Foo Yong
- 3 large eggs
- Medium Shrimp
- Crabmeat
- Zucchini
- Bean Sprouts
- Green Onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/2 cup vegetable broth
- Oyster Sauce
- Cornstarch
- Water
- White Pepper
- Sesame Oil
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How to Make Shrimp And Crab Egg Foo Yong
- In a large bowl, whisk together eggs, salt, and pepper. Gently fold in shrimp, crab, and vegetables.
- Heat oil in a large non-stick skillet or frying pan over medium heat.
- Pour egg mixture into the hot skillet. Cook until the edges begin to set and the bottom is lightly browned (about 3-4 minutes).
- Gently flip the Egg Foo Yong and cook the other side until lightly browned (another 3-4 minutes).
- While the Egg Foo Yong cooks, prepare the sauce: In a small saucepan, bring vegetable broth to a simmer over medium heat.
- Slowly whisk in the cornstarch mixture and cook, stirring constantly, until the sauce thickens to a pourable consistency (about 1 minute).
- Season the sauce with salt and pepper to taste.
- Pour the sauce evenly over the cooked Egg Foo Yong.
- Serve immediately with a fresh fruit salad.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
18g
Fat
20g
Carbs
3g
